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COPYRIGHT DEPOSIT; 



Dainties 



By MRS. SfT/RORER 

Author of Mrs. Rorer's New Cook Book, 
Philadelphia Cook Book, Bread and Bread- 
Making, and other Valuable Works on 
Cookery. 



Revised and Enlarged Edition 



PHILADELPHIA 

ARNOLD AND COMPANY 

420 SANSOM STREET 



TXT'5" 

,RT7 



Copyright, 1904, 1912, by Mrs. S. T. Rorbr 
All Rights Reserved 



Printed at the Sigm of the Ivy Leaf 
in Sansom Street, Philadelphia 
by George H Buchanan Company 



f°n* 



gC!.A3I2462 

NO. I 



CONTENTS 

Appetizers .... 5 

Vegetable Cocktails . . 8 

Fruit Cocktails ... 10 

Punches .... 13 

Cakes .... 28 

Simple Candies ... 55 

Dainties to take the Place of Candies ■ 65 

Desserts .... 67 

Frozen Puddings . . . 104 

Ice Cream Sauces . • . 110 



APPETIZERS 

These are served at dinner or luncheon 
in the place of shell-fish, immediately before 
the soup, or they may precede the shell fish. 



Anchovy Canapes 

Mash three anchovies, add a teaspoonful 
of onion juice, the yolk of a hard-boiled 
egg, a dash of pepper and a tablespoonful 
of olive oil. Cut rounds from thin slices 
of brown bread, toast them quickly, spread 
with soft butter, then with the anchovy 
mixture. Garnish with slices of pimolas 
and the white of the egg pressed through a 
vegetable press. Dish on paper mats on a 
heated plate, and send to the table. 



Sardine Canapes 

Make precisely the same as anchovy can- 
apes, using two sardines. 



6 MRS. rorer's dainties 

Caviar Canapes 

Turn the desired quantity of caviar from 
the jar into a little bowl; add a tablespoon- 
ful of lemon juice and a dash of tabasco. 
Have ready a little finely chopped onion and 
hard-boiled egg pressed through a sieve, 
white and yolk separate. Cut rounds or 
squares of bread, toast them quickly, spread 
with butter, then with the caviar mixture, 
garnish with chopped onion and hard-boiled 
egg, and send to the table. 



Tongue Canapes 

Chop two ounces of cold boiled tongue 
very fine; add to it a tablespoonful of olive 
oil, a dash of pepper, a half teaspoonful of 
Worcestershire sauce, and use precisely the 
same as the preceding mixture. 



Oyster Canapes 

Toast brown bread, butter it quickly, 
cover the top neatly with pickled oysters, and 
send at once to the table. 



APPETIZERS 7 

Fish Canapes 

Mince cold boiled fish. To each half 
cupful add a tablespoonful of lemon juice and 
a tablespoonful of olive oil. Rub the spoon 
with garlic, stir the fish, then add a half 
teaspoonful of salt and a dash of tabasco. 
Cut white bread into squares or rounds, 
toast quickly and spread with butter; put 
over it the fish mixture, garnish with pickled 
oyster crabs, and send at once to the table. 

These are the most sightly and elegant 
of the canapes. 



VEGETABLE COCKTAILS 

These, as well as fruit cocktails, are 
served at the beginning of a dinner in the 
place of shell-fish. At a summer luncheon 
they take the place of both shell-fish and 
soup. All sorts of vegetables may be used, 
served in small punch glasses, or in peppers 
with the seeds removed, or in scooped out 
tomatoes, or in apple shells. 

Fruit cocktails are attractive in the rinds 
of oranges, lemons, shaddocks or in apple 
shells. Serve with them both an oyster fork 
and a small spoon. 

Tomato Cocktails 

4 good-sized tomatoes 
2 tablespoonfuls of tomato catsup 
i dash of tabasco 
y 2 teaspoonful of salt 
6 sweet peppers 

i teaspoonful of Worcestershire sauce 
i tablespoonful of grated onion 

Peel the tomatoes, cut them into halves, 
press out the seeds; cut the flesh in small 
blocks. Add all the other ingredients and 



VEGETABLE COCKTAILS 



stand them on the ice to cool. At serving 
time cut the bottoms from the peppers, and 
after taking out the seeds, stand them in a 
bowl filled with finely shaved ice; put in 
the tomato "cocktail/' put on the "lid," and 
send to the table. 

String Beans may be boiled, cut into 
small pieces and used in the same way, or 
stuffed into peeled, scooped-out tomatoes. 

In this case the tomato can be eaten; in 
the first case the peppers are not eaten, al- 
though frequently a portion cut off with the 
lid is chopped and mixed with the tomato 
inside. 

Boiled Cauliflower, Asparagus, Jeru- 
salem Artichokes, all make admirable 
"cocktails." Use them in precisely the same 
way, either in punch glasses or in tomatoes 
placed in shallow bowls, partly filled with 
cracked ice. 



FRUIT COCKTAILS 

Orange and Rose Cocktails 

Cut three nice oranges into halves; 
scoop out the pulp and remove the white 
membrane, leaving the shells clean. Wash 
and place them on the ice. To the pulp add 
three level tablespoonfuls of powdered 
sugar, and stand it also on the ice or in a 
cold place. At serving time add to the pulp 
a cupful of mashed rose petals and a tea- 
spoonful of rose water. Fill the shells, put 
a tablespoonful of shaved ice in the center 
of each, dish on dainty paper mats or ferns, 
and serve at once. 

Violet Cocktails 

Peel one very ripe banana, slice and cut 
each slice into halves; add, cut into halves, 
a quarter pound of candied or maraschino 
cherries. Cut three nice oranges into halves ; 
scoop out the pulp; add it and the juice of 
half a lemon to the other ingredients. Stand 
on ice. Prepare the orange shells as in the 



FRUIT COCKTAILS 1 ! 

preceding recipe. At serving lime fill the 
shells, garnish the top with candied violets, 
dish on sprays of maidenhair, and serve. 

Orange cups filled with sliced strawber- 
ries make strawberry cocktails. 

Apple Cocktails 

Cut a slice from the stem end of nice 
red apples, scoop out the flesh, leaving a thin 
wall. Cover both flesh and shells with cold 
water to prevent discoloration. Pare and 
grate a small, very ripe pineapple. Put it 
on ice. At serving time add to it four table- 
spoonfuls of powdered sugar, and the apple 
flesh cut into blocks; fill the shells, dish on 
paper mats, and serve. 

East Indian Cocktails 

A DESSERT 

The day before you expect to serve these, 
grate a cocoanut, and pour over it a pint of 
boiling water. Stir it well ; put it in a cloth 
or bag and press thoroughly. Stand the 
milk thus obtained aside to cool. Next day 
cut three or four oranges into halves, scoop 



12 MRS. RORER S DAINTIES 

out the pulp, and prepare the shells as in 
the first recipe. At serving time mix the 
orange pulp with sufficient of the cocoanut 
"cream" to give it a good consistency. Add 
four tablespoonfuls of powdered sugar, a 
tablespoonful of orange flower water and 
the juice of one lemon; mix and fill the 
shells, cover the top with chopped almonds, 
pistachio nuts or grated macaroons. Dish 
in little nests of any sweet, fresh flowers — 
sweet peas, violets, asparagus vine or scarlet 
rambler. 



PUNCHES 

Cranberry Punch 

Wash one pint of cranberries; add one 
pint of cold water, cover and cook five min- 
utes. Press them through a sieve, add a 
half pint of sugar, and when the mixture 
is cold, freeze it lightly. Serve in glasses, 
with the game or meat course at dinner. 
Currants may be used in place of cran- 
berries. 

Currant Jelly Punch 

Add one pint of boiling water and the 
juice of one lemon to one glass of red cur- 
rant jelly. Stir the mixture over the fire 
until the jelly is thoroughly dissolved. When 
cold, freeze lightly. Beat the white of an 
Qgg until light, add one tablespoonful of 
powdered sugar, beat again, and stir it in 
the frozen punch. Serve in glasses with 
the meat or game course at dinner. 



Grape Punch 

Add the juice of one lemon and a half 
cup of sugar to one pint of grape juice. Mix 
and add a pint of cold water. Freeze and 
serve in glasses with the red meat course at 
dinner. 

Mint Punch 

Pick the leaves from twelve nice stalks 
of mint. Wash, chop and pound them to a 
pulp. Boil together for five minutes a half 
pound of sugar and a pint of water; add 
the mint, stir well and cool. When cold, 
add the juice of two lemons, and freeze. 
Serve in glasses with lamb or mutton at 
dinner. 

Ginger Punch 

Slice or chop a quarter pound of can- 
died ginger, add a quart of water, soak it 
two hours and simmer for thirty minutes; 
add a half pint of sugar and the juice of 
two lemons. When cold, freeze and serve 
in glasses with the meat course at dinner. 

Plain frozen ginger ale is also nice. 



PUNCHES 15 

All dinner punches are made in the same 
way; they must not be very sweet, espe- 
cially when served with red meats. 



Watermelon Punch 

Cut the stem end from a ripe melon and 
scoop out all the pulp, leaving the rind nice 
and evenly cleaned inside. Cut a very thin 
slice from the blossom end, stand the "shell'' 
in a deep chop plate and surround it with 
dainty flowers and greens. Remove all 
seeds and mash the pulp, add to it a pint of 
orange juice and a cup of powdered sugar. 
Freeze, turning the crank very slowly. 
Serve in the shell, using it the same as a 
punch bowl. This is nice for little after- 
noon affairs. Pass lady fingers or rolled 
wafers. 



1 6 MRS. rorer's dainties 

Orange Punch 

1 pound of sugar 

2 lemons 

i quart of water 

6 oranges 

2 tablespoonfuls of granulated gelatin 

Put the sugar, water and grated lemon 
and one orange rind and the gelatin in a 
saucepan; let them stand for fifteen minutes, 
and then stir over the fire until the mixture 
reaches the boiling point ; take from the fire, 
and when cool add the juice of the lemons 
and oranges and a bottle of ginger ale ; strain 
the mixture, turn it into the freezing can, 
and stir it now and then until frozen like 
wet snow. 

Serve in punch glasses at afternoon teas 
or evening affairs, or as a punch course at 
dinner. 

Strawberry Frappe 

I quart of mashed strawberries 

Juice of one orange 
i quart of water 
i pound of sugar 

Mash the berries, add the orange juice, 
sugar and water, and stand aside for an 



PUNCHES 1 7 

hour; then stir until the sugar is thor- 
oughly dissolved. This can be partly frozen 
as in the preceding recipe, or made icy cold 
by adding shaved ice at serving time. Serve 
at afternoon or evening affairs. 



Jamaica Ginger Punch 

I two-ounce bottle of the best Jamaica ginger 

l / 2 ounce of cream of tartar 

Yz pound of sugar 

i Grated yellow rind and juice of a lemon 

i quart of water 

Add the sugar and the grated rind of 
the lemon to the water, bring to boiling 
point and cool; strain, add the lemon juice 
and the Jamaica ginger; turn into the 
freezer, stir slowly until frozen like wet 
snow. 

This is exceedingly nice for a lawn party 
during hot weather. Serve with it choco- 
late or plain wafers. 



1 8 MRS. rorer's dainties 

Lemon Squash 

1 lemon 

]/z pint of soda or seltzer 

2 rounding teaspoonfuls of powdered sugar 

Roll the lemon in the sugar. The better 
way to do this is to put the sugar on paper 
and then roll the lemon on it; brush off 
that which sticks to the outside. Put the 
sugar in a tumbler, add the juice of the 
lemon, strained, then the soda or seltzer 
from a siphon, and serve at once. 

Grape Squash 

I quart of grape juice 
y 2 cupful of powdered sugar 
4 bottles of soda, or 2 siphons of seltzer 

The better way to serve this is to get 
four or five siphons of soda, seltzer or Vichy 
at the drug store, put the sweetened grape 
juice in a pitcher, pour the tumbler half full, 
and fill it up with the carbonated waters. 



PUNCHES 19 

Combination Squash 

This is one of the nicest of all the 
squashes. It can easily be served for an 
evening card party or an afternoon recep- 
tion. For the latter, however, I should use 
a punch bowl. 

Grate the yellow rind of three oranges 
into two pounds of sugar, add one quart of 
water, bring to a *boil, boil five minutes, 
strain and cool. Add the juice of the 
oranges, the juice of three lemons, one 
grated pineapple, one pound of powdered 
sugar and one teaspoonful of vanilla. At 
serving time pour this into your punch bowl 
over a block of ice; or, for a small party, 
put it into a pitcher, pour it into tumblers 
of cracked ice, fill the tumblers with soda 
water and serve at once. In the punch bowl 
add the soda or Apollinaris at the last min- 
ute, just at serving time. 



20 

Tea Punch 

6 lemons 

2 oranges 

2 pounds of sugar 

i teaspoonful of almond extract 

2 ripe red bananas 

4 tablespoonfuls of English breakfast tea 

3 quarts of Apollinaris 
I pint of ginger ale 

Put the tea into a pitcher and pour over 
one quart of the water, boiling hot; cover 
and stand aside for twenty minutes and 
strain. Add the grated yellow rinds of 
three lemons, and the oranges, to the sugar, 
and add the remaining two quarts of water. 
Stir until the sugar is dissolved, boil five 
minutes, strain and cool. To this add the 
orange and lemon juice and the almond 
extract. When very, very cold, and ready 
to serve, turn it into the punch bowl over a 
block of ice; add the ginger ale, and, if 
you like, a few white grapes or other fresh 
fruit, cut into small bits, 



PUNCHES 21 

Lemon Syrup 

This is exceedingly nice to make when 
lemons are plentiful, to be put aside to use 
during the summer months. Squeeze suffi- 
cient lemons to make one quart of strained 
juice. Put six pounds of sugar into a por- 
celain lined kettle. Beat the whites of two 
eggs until they are quite light, and then stir 
into them one quart of cold water; stir this 
into the sugar, and stir until the sugar is 
dissolved. Place the kettle over the fire, 
bring quickly to a boil, and boil and skim 
until no scum can be seen on the surface. 
Add the lemon juice, stand the kettle over 
a moderate fire, where it will just bubble, 
for fifteen minutes, and then stand it aside 
to cool. Have ready perfectly sterile bot- 
tles — bottles that have been put in cold 
water and brought to the boiling point. 
Have the corks also in boiling water. Fill 
the bottles to within two inches of the top 
of the neck with the hot syrup, put in the 
corks and hammer them down ; dip them at 
once into sealing wax and stand aside in a 
cool place. 



22 MRS. RORER'S DAINTIES 

Strawberry Syrup 

Select fine, fresh, perfect berries; mash 
them and squeeze them in cheese cloth. To 
each quart of this allow one quart of sugar. 
Put the juice in the preserving kettle, add 
the sugar, stir until the sugar is dissolved, 
and boil two minutes. Fill into sterilized 
bottles, cork, put the bottles down in a kettle 
of hot water so that they will be entirely 
covered, boil fifteen minutes, dip the corks 
at once into sealing wax, and put aside. 

Raspberry and currant juice, blackberry 
or grape juice, may be made in the same 
way to use for pudding sauces, ice cream or 
the various punches. 



Horse Neck 

Pare a lemon around and around with- 
out breaking the peel; put it, in the shape 
of a corkscrew, in a long tumbler, and fill 
the tumbler with cold ginger ale. 



PUNCHES 23 

William's Medley 

Wash a good-sized pineapple; chop it 
fine without peeling, put it in three quarts 
of cold water, bring to a boil; boil for 
thirty minutes, and press as much as you 
can through a sieve. To this liquid add 
one pound of sugar, boil ten minutes after 
it begins to boil, cool, add one cupful of 
lemon juice and two cupfuls of strawberry 
or raspberry juice. When cold pour this 
over a block of ice, and at serving time add 
Apollinaris to make it palatable. 



Mint Phosphate 

1 bunch of mint 
]/ 2 cupful of powdered sugar 
1 or 2 lemons 

Phosphate 

Chopped candied cherries 

It is better to make this immediately in 
the tumblers. Have the mint washed and 
chopped rather fine, put a teaspoonful in the 
bottom of each tumbler, put on top two or 
three tablespoonfuls of ice, powdered sugar, 
a dash of lemon juice, a dash of phosphate, 
and fill up with cold water. 



24 MRS. RORER S DAINTIES 

Egg Fizz 

Put two tablespoonfuls of fruit syrup 
into a glass, add two or three tablespoonfuls 
of finely cracked ice, drop in one whole egg, 
and fill the glass half full of milk. Shake 
until thoroughly mixed, then fill up with 
soda water. 

Cold Coffee 

This is exceedingly nice for a warm 
evening, where people are fond of coffee. 
Prepare quite strong coffee in the French 
fashion, drain it from the grounds, sweeten 
to taste, and stand aside to cool. At serving 
time fill tall glasses half full of finely shaved 
ice, pour over the coffee, beat rapidly for a 
moment with a spoon, cover with whipped 
cream, and serve at once. 

Chocolate may be used in the same way. 

Half and Half 

This is one of the nicest of the hot- 
weather drinks. If it is to be served at an 
ordinary table, I should put a bottle of gin- 
ger ale and a split of Apollinaris at each 



PUNCHES 25 

plate, cr put a block of ice into a large, pref- 
erably glass, pitcher, put in two bottles of 
good ginger ale, add a pint of Apollinaris, 
and serve at once. The rule is to use one 
split of Apollinaris (this is a half pint) to 
each bottle of ginger ale. Put the ginger 
ale in the pitcher or glass first, and then add 
the Apollinaris. 

Mint Frappe 

2 good-sized bunches of mint 
6 lemons 

2 pounds of sugar 
1 quart of water 
Apollinaris 

Wash the mint, remove the leaves from 
the stems, chop them fine and pound them 
in a mortar, or rub them in a bowl. Add 
these to the water and then stir them into 
the sugar. Bring to a boil and strain. 
When cool, add the juice of the lemons, and 
if the color is too pale, add a drop of green 
vegetable coloring. Stand aside until very 
cold. At serving time fill the punch bowl 
quarter full of shaved ice, pour over the 
mint syrup, add one or two bottles of Apol- 
linaris, and serve. 



26 MRS. RORER'S DAINTIES 

Pop 

y 2 gallon of water 
y 2 pound of sugar 

i white of an egg 

2 ounces of Jamaica ginger 

i lemon 

i teaspoonful of gelatin 
Yz compressed yeast cake 

Beat the white of the egg, add a pint of 
water, then add the sugar and juice of the 
lemon. Bring this to a boil, and skim. 
When cool, add the ginger, the gelatine 
moistened in cold water, and the remaining 
water. Add the yeast cake, moistened ; mix 
thoroughly. Let it stand one hour, bottle, 
and tie down the corks. 



English Mead 

y 2 ounce of hops 
2 pounds of strained honey 
y 2 gallon of water 
y 2 compressed yeast cake 
The juice of two lemons 

Boil the hops and water together for a 
half hour, strain and add the honey and 
lemon juice. Boil for another half hour, 
cool to lukewarm, add the veast, bottle, tie 



PUNCHES 27 

down the corks and stand in a cold place. 
This will be ready to use in twenty-four to 
thirty-six hours. 

Apple Juice 

Wash tart apples, quarter and remove 
the cores. Put the quarters in a porcelain 
lined kettle, add water to prevent scorching, 
cover the kettle, boil and stir until the apples 
are thoroughly cooked. Turn them into a 
muslin bag and drain over night. Next 
morning select your bottles and corks, put 
them in water and bring to the boiling point. 
Boil the juice, skim it, and fill it, while hot, 
into the hot bottles. Cork the bottles, put 
them at once into a boiler of hot water, cover 
the boiler, and boil a half hour. Lift the 
bottles, dip the corks at once into sealing 
wax, and stand in your preserve closet for 
keeping. This is much better than cider for 
a winter drink. 



CAKES 

Chocolate Macaroons 

4 whites of eggs 
]/ 2 pound of powdered sugar 
2 ounces of grated chocolate 

Beat the whites of the eggs to a stiff 
froth; then sift and stir in the sugar care- 
fully and quickly, and then the chocolate. 
Drop by teaspoonfuls on waxed paper in the 
bottom of a baking pan, and bake in a mod- 
erately quick oven until crisp — about ten 
minutes. 

Almond Cookies 

y 2 cupful of almonds 
\y 2 cupfuls of sugar 

1 cupful of thick sour milk 
*4 cupful of butter 

2 eggs 

i level teaspoonful of soda 

i teaspoonful of almond extract 

Blanch, dry and chop the almonds. Beat 
the eggs, sugar and butter until very light, 
and add the almonds. Dissolve the soda in 



CAKES 29 

two tablespoonfuls of water, add it to the 
sour milk, and then to the other ingredients 
add the almond extract and flour, about three 
and a half cupfuls, to make a soft dough. 
Roll about an inch thick, cut in round cakes, 
and bake in a moderate oven ten minutes. 

Serve with chocolate at afternoon teas, 
or with desserts at luncheons. 



Fruit Cookies 

y 2 cupful of butter 

y 2 pound of raisins 

4 tablespoonfuls of milk 

1 teaspoonful of cinnamon 

2 cupfuls of sugar 
2 eggs 

1 rounding teaspoonful of baking powder 

Beat the butter to a cream, add the 
sugar, beat again, and then add the eggs, 
well beaten. Seed and chop the raisins; 
add them to the sugar mixture, then the milk 
and cinnamon. Sift three cupfuls of flour 
with the baking powder, add it to the other 
ingredients, mix, and then add sufficient 
flour to make a dough that will roll and cut ; 
handle it as soft as possible. Bake in a 
quick oven until brown. 



3° 

Anise Drops 

i cupful of powdered sugar 
i level teaspoonful of anise seed 
5 eggs 
34 pound of Jordan almonds 
y 2 pint of bread or cracker crumbs 

Beat the eggs, without separating, and 
the sugar for thirty minutes; add the 
almonds, blanched, dried and chopped fine. 
Have the bread or cracker crumbs sifted. 
Add the anise seed, then the nuts, and last 
the bread crumbs. Mix quickly and turn 
into a shallow baking pan that has been 
lined with rice paper. Bake in a moderately 
quick oven about thirty minutes. 

The cake is too delicate to turn from 
the pan; let it remain until cool, then cut 
into squares or strips. Serve with choco- 
late or coffee at afternoon teas. If well 
made, this cake is light and very good. 



CAKES 31 

Chocolate Wafers 

1 cupful of sugar 

1 egg 

1 teaspoonful of vanilla 
% cupful of butter 

4 ounces of grated chocolate 

2 cupfuls of pastry flour 
y 2 teaspoonful of soda 

Beat the butter to a cream; add gradu- 
ally the sugar, and beat until light; add 
the eggs beaten and the chocolate grated. 
Dissolve the soda in a tablespoonful of warm 
water, add it to the mixture, then add the 
vanilla and flour. Whole wheat or graham 
flour may be substituted for pastry flour. 
The dough must be sufficiently stiff to roll 
as thin as a "wafer"; cut in squares and 
bake in a moderate oven until crisp — about 
ten minutes. 

These are very nice with cocoa or choc- 
olate for afternoon teas. 



32 MRS. RORER's DAINTIES 

Nut Cream Cakes 

2 rounding tablespoonfuls of butter 
y 2 pint of pastry flour 

Yz pint of water 

3 e ggs 

FILLING 

^2 pint of mixed nuts 

2 yolks of eggs 
]/z cupful of powdered sugar 

i teaspoonful of coffee extract 

Put the butter and the water over the 
fire, and when boiling, add hastily the flour ; 
stir until you have a smooth, soft dough, 
take from the fire, and when cool, add one 
egg without beating; mix until smooth, 
then drop in another egg and beat again, 
and then the third; beat the mixture until 
smooth and rather soft. Drop by teaspoon- 
fuls on a shallow greased baking pan, and 
bake in a moderate oven about a half hour, 
until the cakes are perfectly light and crisp. 
While they are baking, blanch and chop the 
nuts very fine. Beat the yolks of the eggs 
with the powdered sugar until very light; 
add the nuts and a tablespoonful of black 
coffee or a teaspoonful of coffee extract. 
When the cakes are done, make an incision 



CAKES 



33 



at the side, fill with the nut mixture, dust 
with powdered sugar, and they are ready 
to serve. 

They will keep nicely several hours, but 
are not good the next day. 



Dew Drops 

1 cupful of powdered sugar 
y 2 cupful of milk 

]/ 2 teaspoonful of yellow grated rind of lemon 
34 cupful of butter 

2 whites of eggs 

i rounding teaspoonful of baking powder 
lYz cupfuls of pastry flour 

Beat the butter to a cream; add gradu- 
ally the sugar. Measure the milk, sift the 
flour and baking powder, and beat the 
whites of the eggs. First add the milk to 
the sugar mixture, then nearly all the flour 
and the lemon, and beat for at least five 
minutes ; then fold in the well-beaten whites 
and stir in the remaining quantity of flour. 
Be sure you have exceedingly light flour, or 
the cakes will be heavy. Bake in tiny patty 
pans. When cold, ice with lemon icing. 



34 mrs. rorer's dainties 

Fruit Crackers 

Y* pound raisins, chopped 

Y-2. pound figs, chopped 

34 cupful of butter 

y 2 cupful of sugar 

2 cupfuls of graham flour 

i egg 
% teaspoonful of baking soda 

Beat butter, sugar and tgg until light; 
add soda, dissolved in a tablespoonful of 
water, and fruit; mix well, work in the 
flour. Roll thin, cut, and bake in a mod- 
erate oven until crisp. 

Mocha Tart 

2 eggs 

y> cupful of powdered sugar 

y 2 cupful of flour 
I level teaspoonful of baking powder 
i tablespoonful of lemon juice 

Separate the eggs, beat the yolks, add 
sugar gradually until they are very, very 
light, then fold in the well-beaten whites 
and add carefully the baking powder and 
flour sifted together. Bake in one small 
layer. When done, make a circle on the 
top crust, leaving a rim at the edge of at 
least two inches; lift this lid, using a dull 



CAKES 35 

knife, so as not to make the cake heavy, and 
take out a portion of the crumb; fill it with 

MARSHMALLOW TUTTI FRUTTI 

i cupful of mixed chopped dates, cherries and raisins 

4 dozen pecan meats 

6 Brazilian nuts 

Ya cupful of Jordan almonds, blanched and chopped 
l / 2 pint of marshmallow whip 

Put all the nuts and fruits through the 
meat grinder, mix them thoroughly into 
the marshmallow whip. Pour this into the 
cake, smoothing the top. If you use it, put 
four tablespoonfuls of sherry over the filling, 
and put on the lid. In the absence of sherry, 
use orange juice. Put on the lid, dust 
thickly with powdered sugar, and serve at 
once. 

French Mocha Cake 

3 e g£ s 

i cupful of powdered sugar 

i cupful of flour 

I teaspoonful of baking powder 

i tablespoonful of lemon juice 

Separate the eggs; beat the yolks and 
sugar until very light, add the whites, well 
beaten, and then the lemon juice, baking 



36 MRS. RORER'S DAINTIES 

powder and flour sifted together. Add a 
teaspoonful of Mocha flavoring, and bake in 
two layers. When cold, put them together 
with a half pint of marshmallow whip, 
flavored with two tablespoonfuls of black 
coffee. Dust the top with powdered sugar, 
and send to the table. 

Almond Squares 

6 tablespoonfuls of butter 

2 eggs 
\y 2 cupfuls of sugar 
2 x / 2 cupfuls of flour 

1 cupful of water 

4 level teaspoonfuls of baking powder 
y 2 pint of marshmallow whip 

1 cupful of almonds, blanched, toasted and chopped 

1 teaspoonful of rose water 

Beat the eggs, without separating, until 
light. Cream the butter and add the sugar, 
then add the eggs. Sift the flour and bak- 
ing powder. Add the flavoring to the egg 
mixture, and then beat in alternately the 
water and flour. Bake in a shallow square 
pan. The mixture should not be more than 
a half inch thick when it goes into the oven. 
When done and cold, cut it into squares of 
two inches, using a very sharp knife. Put 



cakes yj 

the marshmallow whip in a bowl, add the 
rose water and a few drops of pink color- 
ing ; cover the tops and sides of the squares 
with this mixture, dust thickly with almonds, 
then with powdered sugar. Serve as des- 
sert. 

Mahogany Cake 

\ l / 2 cupfuls of sugar 
y 2 cupful of butter 
y 2 cupful of water 

2 cupfuls of flour 

3 e gg s 

3 level teaspoonfuls of baking powder 

2 ounces of grated chocolate 
i teaspoonful of vanilla 

Cream the butter, add the sugar, and 
when light, add the eggs, thoroughly beaten, 
without separating. Put the milk in a sauce- 
pan and add the chocolate; stir until the 
chocolate is thoroughly cooked, and stand 
aside to cool; when cool, add it to the cake 
mixture. Add the vanilla and the flour and 
baking powder sifted together. Bake in a 
hollow tubed pan. When cold, ice with cold 

CHOCOLATE ICING 

Stir four level tablespoonfuls of grated 
chocolate into the white of one egg y mix 



38 MRS. rorer's dainties 

until smooth, and then add gradually one 
cupful of powdered sugar; add a teaspoon- 
ful of vanilla, and beat for ten minutes. 



Velvet Cake 

Yz cupful of butter 
iy 2 cupfuls of powdered sugar 

i cupful of water 
y 2 cupful of cornstarch 
1 1/2 cupfuls of flour 
3 level teaspoonfuls of baking powder 
5 whites of eggs 

Beat the butter to a cream; add gradu- 
ally the sugar. Add the flavoring and then 
the water and flour, sifted with the baking 
powder, alternately. Beat five minutes, and 
stir in carefully the well-beaten whites. 
Bake in a round pan with a center tube, in 
a moderate oven, for at least one hour. 
When cold, ice with boiled icing and 
sprinkle thickly with chopped candied cher- 
ries. 



CAKES 39 

Nut Drop Cakes 

1 cupful of brown sugar 
i cupful of pecan meats 

2 eggs 

Yz cupful of pastry flour 

Yz teaspoonful of baking powder 

Put the nuts through the meat chopper. 
Beat the eggs until very, very light, add the 
sugar, and beat for ten minutes; then add 
the flour and baking powder, and fold in 
the nuts. Drop by teaspoonfuls on buttered 
tins, and bake in a very slow oven ten 
minutes. 

Hickory nuts may be used in the place 
of pecans. 

Lady Baltimore Cake 

6 eggs 

y 2 pound of sugar 
5 ounces of flour 

i level teaspoonful of baking powder 
i grated rind and juice of a lemon 

Separate the eggs, beat the yolks until 
creamy, then add gradually the sugar. 
When very, very light, add the grated rind 
and juice of the lemon. Sift the baking 
powder and flour. Beat the white of eggs 



40 MRS. RORER S DAINTIES 

to a stiff froth; add these alternately. 
When the cake is smooth, bake in three 
layers, in a quick oven, about twenty min- 
utes. 

FILLING 

Cut into very thin slices two ounces of 
candied citron or orange peel. Whip a pint 
of cream to a stiff froth. Put a tablespoon- 
ful of gelatin into a cup, add four table- 
spoonfuls of water, let it stand for a half 
hour, then stir it over the teakettle until the 
gelatin is dissolved. Put the whipped 
cream into a bowl, stand the bowl in a pan 
of ice water or cracked ice, add quickly the 
gelatin, and begin to stir at once. When 
the cream begins to thicken, stir in the cit- 
ron and a teaspoonful of vanilla. Put this 
in a thick layer between the layers of cake, 
dust the top with powdered sugar. This 
cake will not stand more than one or two 
hours, and is much better if put together 
at the last minute. 



CAKES 41 

Lady Baltimore Cream Cake 

Yt cupful of butter 
i l / 2 cupfuls of sugar 

1 cupful of water 

5 whites of eggs 

4 level teaspoonfuls of baking powder 
2y 2 cupfuls of pastry flour 

Sift the baking powder and flour. Beat 
the butter to a cream, add the sugar; when 
light, add the water and flour alternately. 
At the end beat thoroughly, and then stir 
in carefully the well-beaten whites. Bake 
in three layers, in a moderately quick oven, 
a half hour. Stand the cakes aside to cool. 

FILLING 

2 tablespoonfuls of cornstarch 
y 2 pint of milk 

3 e gg s 

4 tablespoonfuls of sugar 

]/ 2 cupful of chopped mixed nuts 
y 2 cupful of chopped maraschino cherries, or 
chopped candied citron 

Put the milk in a double boiler, add the 
cornstarch, moistened in a little cold milk, 
stir until the mixture thickens. Take from 
the fire and add the yolks of the eggs, 
beaten with the sugar. Return this to the 



42 MRS. RORER S DAINTIES 

fire and cook about five minutes. Take from 
the fire, and when cool, add a teaspoonful 
of vanilla, the well-beaten whites of the 
eggs and the chopped fruit and nuts. Put 
this, when cold, in thick layers between the 
layers of cake, dust the top of the cake with 
powdered sugar, and serve. 



Colonial Tea Cake 

i quart of flour 

4 level teaspoonfuls of baking powder 
2 level tablespoonfuls of butter 
i>4 cupfuls of water 
y 2 teaspoonful of salt 

Sift the baking powder, salt and flour 
together, then thoroughly rub in the butter. 
Add the water gradually. Turn the mix- 
ture on to a board, knead for five minutes, 
until you have an elastic dough. Roll out 
in a very thin sheet. Cut with a small round 
cutter, pick each cake over the top with a 
fork, and bake in a moderately quick oven. 
Knead the dough as quickly as you can; 
that is, do not keep it too long on the board. 
These will be a little thicker than a cracker, 
and not as thick as an ordinary tea biscuit. 



CAKES 43 

Silver Cake 

y 2 pound of butter 
i l / 2 cupfuls of sugar 

3 cupfuls of pastry flour 

4 level teaspoonfuls of baking powder 
i cupful of milk 

5 whites of eggs 

Beat the butter to a cream, acid the 
sugar, then the milk. Sift the baking pow- 
der and flour, and beat them into the other 
mixture. Stir in the well-beaten whites of 
the eggs, and turn at once into a cake tin. 
Bake in a moderate oven about three-quar- 
ters of an hour. 



Gold Cake 

y 2 cupful of butter 

2, l / 2 cupfuls of flour 

\]/ 2 cupfuls of sugar 

3 level teaspoonfuls of baking powder 

i cupful of milk 

5 yolks of eggs 

Beat the butter to a cream, add the 
sugar, and then the yolks; beat for fifteen 
minutes, then add the milk and flour alter- 
nately. At last beat thoroughly, add a tea- 



44 MRS. RORER S DAINTIES 

spoonful of vanilla, and bake in a loaf cake 
pan, in a moderate oven, three-quarters of 
an hour. 

Sour Cream Cake 

1 cupful of thick sour cream 

2 cupfuls of sugar 

3 cupfuls of flour 

4 eggs 

i level teaspoonful of baking soda 
i teaspoonful of baking powder 

Add the sugar to the cream, and when 
dissolved, add the baking soda, moistened 
in a little water. Add this to the well-beaten 
eggs. Sift the baking powder and flour 
together, stir them in. At last give a thor- 
ough beating. Bake in a moderate oven 
three-quarters of an hour. 

Old Fashioned Pint Cake 

i pint of light bread dough 

y 2 pint of sugar 

34 pint of butter 

Y A pint of eggs 

y 2 pint of raisins 

i teaspoonful of mixed spices 

Put the bread dough into a bowl, and 
pour in the eggs. The eggs must be broken 



CAKES 45 

into a half-pint cup, so you can measure 
them. Then add the sugar and butter. Beat 
with the hand until all the strings have dis- 
appeared. Flour the raisins thoroughly; 
add them at last to the cake, and turn the 
mixture into a square bread pan. Cover and 
stand aside until very light — about two 
hours. Bake three-quarters of an hour in 
a moderate oven. 

Ginger Nuts 

i pound of flour 

I pint of New Orleans or Porto Rico molasses 
I cupful of brown sugar 
I tablespoonful of good ground ginger 
y 2 saltspoonful of cayenne 



y 2 pound of butter 

Sift the flour, the ginger, cayenne and 
sugar together, then rub in the butter; add 
the molasses gradually until the mixture is 
moist, not wet. You must have a very hard 
dough. Take off a bit of this and roll it 
into a sheet as thin as possible. Cut into 
small rounds, and bake slowly in a moderate 
oven until they are crisp. These will keep 
for a long time if carefully closed in a tin 
box. 



46 MRS. rorer's dainties 

Ginger Cookies 

3 eggs 

y 2 pint of thick sour milk 

4 tablespoonfuls of melted butter 
i cupful of brown sugar 

i tablespoonful of ginger 

3 cupfuls of flour 

i level teaspoonful of baking soda 

Beat the eggs, without separating, until 
light; add the sour milk, and stir over the 
fire until the mixture is warm. Then add 
the butter, sugar and ginger, and continue 
the stirring until the mixture is hot, not boil- 
ing. Take from the fire, add the baking- 
soda, dissolved in a little cold water; beat 
for a minute, and then pour slowly into the 
flour. Roll quickly, using more flour if nec- 
essary, cut into cookies, and bake in a quick 
oven. 

Raspberry Tarts 

2 eggs 

i cupful of butter 
2 ounces of rice flour 
2 cupfuls of pastry flour 
2 cupfuls of granulated sugar 
Raspberry jam 

Put the flour, the sugar and rice flour 
into a bowl rub in the butter, then work 



CAKES 47 

into them the well-beaten eggs. Roll this 
mixture into a thin sheet; cut into squares 
of four inches. Put a teaspoonful of rasp- 
berry jam near the middle of the square, 
fold over the other side, press the edges 
together, and bake in a quick oven for ten 
or fifteen minutes. Lift carefully, dust with 
sugar, and serve. 

Crumb Cake 

Make a lining according to the preced- 
ing recipe. Roll the mixture into a thin 
sheet and put it in the bottom of three or 
four shallow baking pans. Beat six eggs, 
without separating, then add gradually two 
cupfuls of sugar; add four tablespoonfuls 
of olive oil or melted butter, and then stir 
in sufficient dry bread crumbs to make a 
pint. Add two tablespoonfuls of cocoa and 
a cupful of dried, cleaned currants. Pour 
this mixture in a thin sheet over the cake 
lining. Bake in a moderate oven until done. 
When done, ice the top with water icing, 
and when cool, cut into narrow strips. 



48 MRS. RORER'S DAINTIES 

Chocolate Crumb Cake 

Line the pans as directed in the preced- 
ing recipe or with rice paper. Beat five 
eggs, without separating, for ten minutes; 
add two cupfuls of powdered sugar, beat ten 
minutes longer, and add the juice and grated 
rind of one lemon. Add four tablespoonfuls 
of cocoa, a teaspoonful of vanilla, two-thirds 
of a cupful of blanched almonds, chopped 
fine, and one cupful of sifted dry bread 
crumbs. Mix carefully, pour into the pans 
to the depth of a half inch, and bake in a 
moderate oven fifteen or twenty minutes. 
When done, cut into strips two inches long 
and an inch wide, 



Cocoanut Spoon Cake 

1 cocoanut 

1 white of an egg 

1 cupful of powdered sugar 

Mix the sugar with the grated cocoanut, 
then put in the white of the egg, beaten 
to a stiff froth. Drop by teaspoonfuls on 
buttered paper, and bake in a slow oven until 
brown. 



CAKES 49 

Pecan Kisses 

2 cupfuls of granulated sugar 
y 2 cupful of water 

2 whites of eggs 

i saltspoonful of cream of tartar 
y 2 cupful of chopped pecan meats 

Add the cream of tartar to the sugar; 
add the water, stir until the sugar is dis- 
solved, and boil continuously until the mix- 
ture forms a hard ball when dropped into 
cold water. This must not be brittle, but 
must be a little hard. Pour this, while 
hot, into the well-beaten whites, stir in the 
pecan meats, and drop by teaspoonfuls on 
oiled paper. They will harden almost im- 
mediately; if not, let them stand until dry. 

Little Plum Cakes 

y 2 pound of butter 
y 2 pound of flour 
y 2 pound of sugar 
5 eggs 

y> pound of currants 
y 2 pound of raisins 
y 2 pound of finely chopped candied pineapple 

Beat the butter to a cream, add the 
sugar, and then the yolks of the eggs ; when 



50 MRS. R0RER S DAINTIES 

this is light, add the flour, and then fold in 
the well-beaten whites. Mix and flour the 
fruit, stir this into the cake mixture, and 
drop by tablespoonfuls into small greased 
patty pans. Bake in a brisk oven. These 
cakes may be put between layers of waxed 
paper, in a tin box, to keep for several 
months. 

Hermits 

x /z cupful of butter 

i cupful of sugar 

y 2 cupful of thick sour cream 

3 eggs 

2.y 2 cupfuls of flour 

i level teaspoonful of baking soda 

i ounce of chocolate 

3 cupfuls of flour 

i teaspoonful of baking powder 

y 2 cupful of currants 

Beat the eggs, without separating, until 
light; add the sugar and butter. When 
very, very light, moisten the baking soda 
in a little cold water, add it to the cream, 
stir it into the mixture, and add the choco- 
late, melted. Sift the baking powder and 
flour, stir them in, add the currants, floured, 



CAKES 



51 



and drop by teaspoonfuls on the bottom of 
a greased baking pan. Bake in a brisk oven 
ten or fifteen minutes. 



Swiss Tea Cakes 

1 pound (one quart) of pastry flour 

y 2 cupful of powdered sugar 

1 cupful of milk 

1 lemon's yellow rind, grated 

1 cupful of butter 

1 egg 

Put the flour and sugar into a bowl, add 
the lemon rind, and then work in carefully 
the butter. When thoroughly mixed, add 
the white of the egg, beaten with the milk. 
There should be just enough milk to moisten 
the flour. Roll this into a very thin sheet, 
and cut into biscuits two inches long and an 
inch wide, using a sharp knife. Beat the 
yolk of the egg with a teaspoonful of milk, 
brush the top of each biscuit, put down the 
center a little granulated sugar, and bake 
in a moderate oven until crisp. 



52 MRS. RORER S DAINTIES 

Portugals 

i pound (one quart) of flour 

i pound of sugar 

i pound of butter 
10 eggs 
y 2 pound of currants 

i teaspoonful of vanilla 

i teaspoonful of rose water 

4 tablespoonfuls of sherry 

Sift the flour and the sugar together, 
and then rub in with your hand the butter; 
when this looks almost like bread crumbs, 
add the eggs, well beaten, and all the flavor- 
ing; then add the currants, floured. Bake 
in greased gem pans, in a moderate oven, 
about a half hour. 



Little Short Cakes 

i quart of flour 
y 2 cupful of powdered sugar 
]/ 2 cupful of butter 

i egg 

% cupful of milk 

Rub the butter thoroughly into the sugar 
and flour, that have been sifted together. 
Add the milk to the egg, add it to the mix- 



CAKES 53 

ture; there must be just enough to moisten 
as for pastry without making it wet. Roll 
out into a sheet a quarter of an inch/ thick, 
cut into cakes two inches square, and bake 
on a griddle or in a moderately quick oven. 

Yankee Nut Cakes 

i quart of flour 
y 2 cupful of butter 
1^2 cupfuls of brown sugar 
i nutmeg 

i teaspoonful of cinnamon 
2 eggs 

Mix the flour, sugar and spices together, 
then rub in thoroughly the butter. Beat the 
eggs, add to them a little water, and then 
work this into the dough as for pastry. Mix 
and knead thoroughly. Roll out into a large 
thin sheet, cut into strips three inches long 
and one and a half inches wide; then slit 
these strips, without cutting all the way to 
the end ; pull a few up over your finger, and 
drop them down into deep hot fat. Drain, 
dust with powdered sugar, and serve. They 
should be crisp and dry, 



54 MRS. RORER S DAINTIES 

Banbury Tarts 

Roll puff paste into a thin sheet, cut it 
into squares of four inches ; strew each half 
of the squares thickly with currants, dust 
lightly with sugar, fold over the other half, 
and bake in a quick oven until crisp and 
tender. Dust with powdered sugar and 
serve. 



SIMPLE CANDIES 

Maple Creams 

2 cupfuls of grated maple sugar 
i white of an Qgg 

Beat the white of the egg and the sugar 
until smooth and sufficiently stiff to roll. 
Make balls the size of marbles, and when 
hard, dip in either chocolate or maple fon- 
dant. 

Maple Panocha 

2 cupfuls of grated maple sugar 

i tablespoonful of butter 
y 2 cupful of milk 
y 2 pint of pecan meats 

Put the milk, sugar and butter over the 
fire to boil; as soon as the mixture thickens 
when dropped in cold water, take from the 
fire ; add the pecan meats, stir for a moment 
until it begins to granulate, and pour quickly 
into a shallow greased pan ; smooth at once, 
and when cold, cut or break into squares. 



56 MRS. RORER'S DAINTIES 

Hickory Nut Candy 

1 cupful of hickory nut meats 

y 2 cupful of water 

1 pound of sugar 

1 tablespoonful of butter 

Put the sugar, water and butter over the 
fire, stir until the sugar is dissolved; wipe 
down the pan, and boil without stirring until 
the syrup spins a heavy thread; add the 
hickory nut meats, stir and turn into a shal- 
low baking pan; smooth quickly, and when 
cold, cut into squares. 



Popcorn Crisps 

I tablespoonful of butter 
y 2 pound of granulated sugar 
3 tablespoonfuls of water 
3 quarts of the finest popped corn 

Select a round bottom aluminum or iron 
kettle; put in the butter, water and sugar, 
and stir until the sugar is melted; then 
hastily add the popped corn and stir rapidly 
until each grain is evenly coated with the 
liquid; take from the fire and stir or toss 
until partly cold. Each grain of popped 
corn should be glazed with the mixture and 
separated one from the other. 



SIMPLE CANDIES 57 

To Glace Cherries on the Stalks 

Put a pound of sugar and a half pint of 
water in a saucepan; add a saltspoonful of 
cream of tartar, stir until the sugar is dis- 
solved ; then boil carefully, without stirring, 
to the "crack." Have the cherries in 
bunches, and, if you like, have one or two 
leaves on each bunch. Place at one side a 
pint of boiling vinegar, dip the cherries 
quickly in this; hold them in the air for a 
moment, then dip them in the hot syrup and 
lay them on oiled paper on a sieve. 

This cannot be done on a damp day, and 
they must be used within twenty-four hours 
after making. Dip each cherry separately. 
Do not dip the leaves. 

Creamed Cherries 

y 2 pound of granulated sugar 

i saltspoonful of cream of tartar 
y 2 cupful of water 

Put the sugar, water and cream of tar- 
tar over the fire and stir until the sugar is 
dissolved; wipe down the sides of the pan 
and boil continuously until the syrup spins 



58 MRS. rorer's dainties 

a heavy thread. Turn it on a large platter 
that has been slightly oiled, and when cool, 
not cold, stir with a spoon until it becomes 
perfectly white and creamy. Knead the 
mixture for a moment; then put it in a 
small saucepan, stand this in another of 
boiling water, and stir continuously until 
the "fondant" melts. If then it seems too 
thick, add, drop by drop, a little boiling 
water until it is the right consistency to 
"ice" the fruit. Have ready little paper 
cases or oiled paper. Select perfect red, 
white and black cherries. If you allow them 
to remain in bunches, see that each cherry 
is dry and clean. Dip one at a time in the 
hot cream or icing, and put it aside to dry. 
If you wish to ice three or four cherries on 
a single bunch and have each one a differ- 
ent color, separate the fondant and flavor 
and color to taste; for instance, add a drop 
of bitter almond with green, red with rose, 
vanilla with white, chocolate or coffee with 
brown, and yellow with orange. If you dip 
one cherry in vanilla, hold until dry, which 
will take but a moment, then dip the second 
in orange, the third in rose, and so on. 



SIMPLE CANDIES 59 

Creamed Strawberries 

Make and melt the fondant as in the 
preceding recipe. Select medium-sized ripe 
berries; pull the hulls close to the stem, dip 
the berries in the fondant, replace the hulls 
and put at once in paper cases, or stand 
them on oiled paper to dry. Serve heaped 
on a cut-glass dish. 

Strawberries, having a soft outside cov- 
ering, not a skin like cherries, will keep 
only a few hours. 

Creamed Oranges 

The carpels of oranges or mandarins 
must be separated carefully, not broken. 
Dip them in white or orange "fondant." 
These are usually placed in paper cases 
made for the purpose. 

Creamed White Grapes 

Cut white grapes from the bunch, leav- 
ing a bit of stem on each grape. By this 
stem dip the grapes in fondant, and place 
at once in paper cases. All small fruits may 
be dipped in the same manner. 



60 MRS. rorer's dainties 

Stuffed Dates 

y pound of almonds 
*4 pound of pine nuts 
34 pound of pecans 
y pound of Brazilian nuts 
2 pounds of dates 

Blanch and dry the almonds; shell and 
peel the Brazilian nuts; wash and dry the 
pine nuts; mix all the nuts and put them 
through a nut grinder or a fine meat chop- 
per; add sufficient rock candy or plain 
syrup, or, if you use wine, a little sherry or 
maraschino, to bind the whole together. 
Remove the stones from the dates, put in 
a goodly quantity of mixed nuts, put on top 
another date, and press the two together. 
One stuffed date takes two dates, and is 
the width of a date spread open. Roll in 
granulated sugar, place between layers of 
waxed paper, and keep in a cool place. 



Stuffed Figs 

Cut pulled or preserved figs into halves, 
scoop out a portion of the inside, mix it 
with nuts prepared as in the preceding 
recipe, and stuff the figs. 



SIMPLE CANDIES 6 1 

Stuffed Prunes 

Wiesbaden or French prunes may be 
stuffed in the same way. To make the 
prunes exceedingly nice, purchase the Wies- 
baden prunes and take out the stuffing, a 
small prune inside, chop it and three pre- 
served or brandied figs with the nuts, and 
fill the large prune from the end. 



Syrup of Roses 

Pick sufficient petals from any of the 
large sweet roses to make one pound; 
pour over them a quart of boiling water, 
cover and let stand over night. Bring to 
boiling point; turn them in a piece of 
cheese cloth and wring perfectly dry. Add 
to this water another pound of fresh rose 
leaves, let them stand over night, then 
bring to boiling point, press and wring 
again. To this add four pounds of loaf 
sugar and ten grains of cream of tartar, 
bring slowly to a boil, and boil without stir- 
ring until it forms a thin syrup. Bottle for 
use. 



62 MRS. RORER's DAINTIES 

This may be used as flavoring for all 
kinds of desserts and creams. 

Violets may be used in the same way. 

Rose Conserves 

2 pounds of rose leaves 
i pound of loaf sugar 
Yi pint of water 

Pick and look over the rose leaves. Boil 
the water and sugar with a saltspoonful of 
cream of tartar until the syrup spins a 
thread. Add the leaves, take from the fire 
and stir until the sugar granulates; quickly 
break apart the conserves and dry on a 
sieve. 

Manipulate violets the same way. 



Divinity Fudge 

2 cupfuls of granulated sugar 
i cupful of golden syrup 
I cupful of water 
i cupful of nut meats 

Mix the sugar and water, and stir in the 
syrup. Stand this over the fire and boil, 
without stirring, until the mixture forms a 



SIMPLE CANDIES 63 

hard ball when dropped into cold water. 
Pour, while hot, into the well-beaten whites 
of two eggs, beating all the time. Stand 
the bowl in a pan of cold water, and beat 
until the mixture will harden quickly when 
dropped from a spoon on oiled paper. Then 
stir in one cupful of chopped nut meats. 

To give variety, at one time stir in a 
half cupful of chopped nuts and one cupful 
of chopped dates or cherries, or any other 
conserved fruits. This mixture may be 
poured into square, lightly greased pans, 
and when cold cut into cubes, or it may be 
dropped by spoonfuls on greased paper. 



Mexican Candy 

2 cupfuls of light brown sugar 
y 2 cupful of cream 
y 2 cupful of water 

1 level tablespoonful of butter 

1 teaspoonful of vanilla 

1 cupful of pecan meats 

Put the sugar, water, butter and cream 
into a saucepan and stir until the sugar is 
dissolved, then stir constantly until the mix- 
ture is thoroughly hot, then boil, without 



64 mrs. rorer's dainties 

stirring, until it forms a soft ball when 
dropped into cold water. Take it from the 
fire and stir until the mixture begins to 
grain, then add quickly the nuts and flavor- 
ing, and drop by spoonfuls on buttered 
paper. 



DAINTIES TO TAKE THE 
PLACE OF CANDIES 

Fruit Marguerites 

Put through the meat chopper a small 
quantity of candied cherries, candied pine- 
apple, apricots and figs; add sufficient 
orange juice to moisten. Finish as directed 
in the preceding recipe. 

Nut Marguerites 

Blanch and dry a quarter pound of 
almonds ; wash and dry a quarter pound of 
pine nuts; add to them a pound of shelled 
and peeled Brazilian nuts and the same 
amount of grated cocoanut; put the mix- 
ture through a nut grinder or a very fine 
meat chopper. Beat the white of one egg 
until fairly light ; add two tablespoonf uls of 
powdered sugar, and beat again. Add this 
to the nuts, mix thoroughly. Spread on 
"water thins," Roquefort biscuits or any 
unsweetened crackers. Beat the whites of 
four eggs until light; add four tablespoon- 
fuls of powdered sugar, and beat again 



66 MRS. rorer's dainties 

until fine and dry. Spread a thin layer over 
the top of the nuts, dust with powdered 
sugar, and brown in a moderate oven. 

These are nutritious, wholesome, and 
may be served in place of cake or pie. 

Fruit Sandwiches 

Stone a half pound of dates, mix with 
them an equal quantity of pulled figs or 
French prunes, stoned; put them through 
a meat chopper; add sufficient orange juice 
to moisten, and spread between slices of 
bread and butter. Cut the slices in rounds, 
triangles or fingers. 

These are nice to serve with chocolate 
at afternoon or evening affairs. 

Chocolate Crackers 

These are made by dipping tiny round 
oyster crackers or very light, small biscuits 
into chocolate fondant. 

Chocolettes are made in precisely the 
same way, using opera wafers broken into 
halves. Crackers, being free from sugar, 
make an exceedingly pleasant cake when 
dipped in fondant. 



DESSERTS 

White Marmalade 

2 pounds of quinces 

I pound of sugar 

i tumbler of quince jelly 

Pare the quinces, core and cut in thin 
slices. Put them into a preserving kettle, 
cover with the sugar, add a half cup of 
water, cover and stew slowly until the 
quinces are perfectly tender. Add the jelly, 
press through a sieve, put into tumblers, 
and when cold, cover with melted paraffin. 

Cherries in Jelly 

i quart of ripe red cherries 

y 2 pint of cold water 

i level tablespoonful of granulated gelatin 

i cupful of sugar 

i lemon's juice 

Stone the cherries, saving the liquor 
that drops from them during the stoning. 
Cover the gelatin with the cold water, and 
soak for fifteen minutes; add the cherry 
juice, and stand it over hot water to dis- 



68 MRS. rorer's dainties 

solve the gelatin; add the sugar and lemon 
juice, and stir until it is dissolved. If the 
cherries are rather dry, and you have not at 
least a half cup of cherry juice, make up that 
quantity by adding hot water. Strain the 
gelatin over the cherries, turn them into a 
fancy mold, and stand away for two or three 
hours to harden. 

They should not be stiff, but just firm 
enough to hold together. Serve plain with 
sponge cake, 

Compote of Pineapple 

1 good-sized pineapple 
y 2 cupful of cold water 

2 good-sized oranges 

2 tablespoonfuls granulated gelatin 
I cupful of granulated sugar 
Yz pint of cream 

Pare, remove the eyes, and grate the 
pineapple, rejecting the core. Cover the 
gelatin with cold water to soak for fifteen 
minutes. Cut the oranges into halves, re- 
move the seeds and with a spoon scoop out 
the pulp, and add it to the pineapple. Then 
add the sugar; stir occasionally until the 
sugar is dissolved. Stand the gelatin over 



DESSERTS 69 

hot water until dissolved, strain it in the 
pineapple; turn into small individual molds 
and stand aside in a very cold place for at 
least two hours. 

This mixture cannot stand all night ; the 
pineapple will digest the gelatin and the mix- 
ture will become liquid. At serving time 
turn the compote on dainty small dishes, 
whip the cream to a stiff froth, heap it 
around the compotes, and send to the table. 

Compote of Pears and Cherries 

6 pears 

1 slice of candied pineapple 
y 2 cupful of sugar 
Y$ pound of candied cherries 

1 teaspoonful of arrowroot 

1 tablespoonful of maraschino 

1 drop of cochineal 

If the pears are canned, drain them free 
from liquor; put the liquor over the fire, 
add the sugar and cochineal, and the arrow- 
root moistened; stir until the mixture is 
as thick as cream and transparent. Cut 
pieces of bread the shape of a half pear; 
drop them in a small quantity of hot oil; 
when brown on one side, turn and quickly 



JO MRS. RORER S DAINTIES 

brown the other; drain on soft paper. Ar- 
range these on a round heated dish. Put 
the pears for a moment in the hot syrup; 
lift the halves carefully, put them on the 
toast, points in, leaving a space in the center 
about the size of a small saucer. Put a 
quarter pound of candied or glazed cher- 
ries in the boiling syrup, boil for a moment, 
and then add a slice of pineapple, candied 
or fresh ; when this is smoking hot, put the 
pineapple in the center of the dish, heap the 
cherries on top, cannon-ball fashion; baste 
over the syrup and send at once to the table. 

A Compote of Apples or Peaches may 
be made in the same fashion. 



Cherry Compote 

Stone a pint of sour cherries. Boil a 
cupful of rice; drain, have it perfectly dry, 
each grain separate, and arrange it in the 
form of a bed or mound in the center of the 
serving dish. Add to the cherries a cupful of 
sugar, put them in a saucepan, toss them 
carefully until they reach the boiling point, 
and put them around the rice. If you ar- 



DESSERTS 71 

range the rice in a border, put the cherries 
in the center. Serve warm. 

Currants may be substituted for cher- 
ries and served in the same fashion. 



Rice Compotes 

These dishes or sweet entrees are all 
made from carefully boiled rice, garnished 
with different kinds of fruit. One may use 
canned, preserved, candied or fresh fruits. 



Compote of Pineapple with Rice 

Pare and remove the eyes from the pine- 
apple; pick it apart with a silver fork, be- 
ginning at the stem end. Add a half cup 
of sugar, put it in a saucepan on the back 
part of the stove, bring slowly to the boiling 
point. Have ready a cupful of rice carefully 
boiled; put it in the center of a round or 
oblong plate, pour the pineapple over it, and 
send at once to the table. Serve plain or 
with whipped cream. 



J2 MRS. RORER S DAINTIES 

Peach Compote 

i cupful of rice 
6 large ripe peaches 
Yz cupful of sugar 

Boil and drain the rice. Plunge the 
peaches into boiling water, remove the skins, 
cut them into halves and take out the stones. 
Crack two stones and mash the kernels; 
add the kernels and sugar to a half pint of 
water; bring to boiling point; strain and 
add the peaches. Just as soon as the peaches 
are thoroughly heated, dish the rice in a 
pyramid and arrange the peaches around 
the base; pour over the syrup and send to 
the table. 



Raisin Compote 

y 2 pound of layer raisins 
Y$ cupful of sugar 
i cupful of rice 
Juice of a lemon 

Stone the raisins, cover them with a half 
pint of water, and soak for a half hour; 
then add the juice of the lemon. Boil the 
rice, drain, and when perfectly dry heap it 



DESSERTS 73 

in the center of a dish. Bring the raisins 
to the boiling point, arrange them over the 
top of the rice, and serve at once. 

Rice a l'lmperatrice 

y 2 cupful of rice 

1 pint of milk 

2 /$ cupful of sugar 

2 tablespoonfuls of gelatin 
i pint of cream 

I lemon's yellow rind, grated 
i quart of strawberries 

Wash the rice, rubbing it with the hand, 
and let it soak for two hours. Cover the 
gelatin with half the milk, and let it soak 
for a half hour. Boil the rice, and when 
dry, drain carefully; then throw it on a 
towel or napkin and spread it out without 
breaking the grains. Put the other half 
pint of milk with the sugar in a double 
boiler; add the lemon rind, and when the 
milk is smoking hot, add the gelatin; stir 
until the gelatin is dissolved; then add the 
rice, turn the mixture into a bowl or basin, 
and stand it in another of cracked ice; stir 
continuously until it begins to thicken, then 
fold in carefully the cream, whipped to a 



74 MRS. RORER S DAINTIES 

stiff froth. Turn the mixture in a border 
mold, and stand on the ice to harden. At 
serving time dip the mold in hot water, and 
quickly turn the rice on a round dish, fill 
the center with the strawberries, dust with 
powdered sugar, and serve. 

Raspberries, Peaches and Pineapple 
may be used in the same way. 

This dessert may also be served without 
fruit. Turn the mixture into a fancy pud- 
ding mold and stand it on the ice to harden. 
At serving time plunge the mold in hot 
water, and turn out the pudding. Mix a 
tumbler of quince or strawberry jelly with 
a little hot water, and stir until melted; 
take from the fire, and when cool, pour it 
all over the pudding, and serve at once. 



Caramel Custard 

I quart of milk 

i cupful of sugar 

6 eggs 

i teaspoonful of vanilla 

Put a quarter of the sugar in an iron 
saucepan and stir over the fire until it is 
melted and slightly caramelized; then add 



DESSERTS 75 

hastily four tablespoonfuls of water, and stir 
until the mixture is again liquid. Beat the 
eggs and the remaining sugar until light, 
add the milk, caramel and vanilla; turn the 
mixture into a melon mold, cover, stand it 
in a pan of water, and bake in a moderate 
oven until "set" or solid in the center. 
Stand aside to cool. At serving time turn 
carefully from the mold and send to the 
table. 

Cake Rissoles 

Cut stale cake in thin slices, then with 
a round cutter cut out cakes two inches in 
diameter. Cover each slice with almond 
paste that has been rubbed smooth with a 
little white of egg and sugar, then put the 
slices together, making a sandwich. Beat 
one egg without separating, and add a quar- 
ter cup of milk; dip the cake sandwiches 
in this and drop them at once in hot fat. 
Lift with a skimmer, arrange neatly on a 
heated platter, pour over a puree of apri- 
cots, and send to the table. Or these may 
be toasted and served with cream or soft 
custard. 



j6 MRS. rorer's dainties 

Puree of Apricots 

Press through a sieve twelve halves of 
pared apricots. Put the pulp in a sauce- 
pan; add a half cup of liquor from the can 
or a half cup of water, a quarter cup of 
sugar, and when boiling, stir in a teaspoon- 
ful of arrowroot that has been moistened in 
a little cold water. Boil five minutes, take 
from the fire, press through a sieve, add 
four tablespoonfuls of sherry, and use as 
a pudding sauce. 

Raglets 

y 2 pint of water 

i cupful (four ounces) of flour 

2 rounding tablespoonfuls of butter 

3 medium-sized eggs 

Put the butter and water over the fire, 
and when boiling, add hastily the flour ; stir 
quickly until you have a smooth, soft loaf; 
take from the fire, and when slightly cold, 
add one tgg without separating; beat until 
thoroughly mixed, then add another whole 
egg f and so continue until you have added 
the three. Have ready a deep pan of hot 
fat. Put the mixture into a pastry bag con- 



desserts yy 

taining a medium-sized plain tube and force 
it into the hot fat. Shape like a small pret- 
zel; cook on one side, turn and brown the 
other. Lift with a skimmer and drain on 
soft paper. The dough swells to double its 
bulk. Do not cook too many at a time. Have 
ready on a large plate a half cup of powdered 
sugar mixed with a teaspoonful of cinnamon 
and one of vanilla sugar. Cover the raglets 
with this mixture and arrange them on the 
serving plate. 

Serve as an accompaniment to chocolate 
or cocoa with whipped cream or coffee at 
an "afternoon" or "evening." 



Pineapple Hulnah 

1 large pineapple 

l / 2 cupful of granulated sugar 
i tablespoonful of butter 
4 level tablespoonfuls of cornstarch 

2 ounces of candied violets 
y 2 pint of cream 

Pare and remove the eyes from the pine- 
apple, grate it, rejecting the core, and add 
sufficient water to make a pint. Mix the 
cornstarch thoroughly with the sugar, add 



78 MRS. RORER's DAINTIES 

to the pineapple, turn the mixture in a 
double boiler, and stir constantly until it 
begins to thicken and the water surround- 
ing the boiler boils rapidly. Then add the 
butter, and turn the mixture into a fancy 
pudding mold. Stand in a cold place to 
harden. When ready to serve, loosen the 
pudding and turn out on a round or oblong 
dish. Heap the cream, which has been 
whipped to a stiff froth, around the base, 
garnish with candied violets, and send to 
the table. 

East Indian Charlotte 

1 pint of cream 
y 2 cupful of granulated sugar 

4 level tablespoonfuls of cornstarch 

1 cupful of grated cocoanut 

1 pint of milk 
Y^ box of gelatin 
Y$ cupful powdered sugar 

1 teaspoonful of vanilla 

Put the milk in a double boiler, add the 
cornstarch moistened in about six table- 
spoonfuls of cold milk; cook until smooth 
and thick; add the granulated sugar and 
the cocoanut, mix thoroughly and turn into 



DESSERTS 79 

a shallow baking pan that has been dipped 
in cold water, and stand aside to cool. The 
mixture should not be over a half inch thick. 
When cold and hard, cut the whole in rounds 
with an ordinary cake cutter; lift each 
round carefully with a broad knife, and 
place it on a paper mat in the individual 
dish on which it is to be served. While 
these are cooling, cover the gelatin with a 
quarter cup of cold milk, and soak for 
fifteen minutes. Stand this over hot water 
until dissolved; add it to one pint of good, 
thick, sweet cream ; add the powdered sugar 
and a teaspoonful of vanilla. When this is 
icy cold, whip it to a stiff froth. Put the 
mixture into a pastry bag having a half-inch 
star tube at the end; force it through in 
fancy forms on top of the charlotte cakes. 
Garnish with candied rose leaves, blocks of 
guava jelly, candied violets or chopped nuts. 

Venetian Biscuits with Whipped 
Cream 

Separate five eggs, add to the yolks a 
half pound of powdered sugar, and beat 
continuously for twenty minutes; then fold 



80 MRS. rorer's dainties 

in carefully the well-beaten whites of the 
eggs, and last a quarter pound of pastry 
flour that has been sifted two or three times ; 
turn the batter carefully in a Turk's head, 
and bake in a moderately quick oven for 
thirty minutes. When thoroughly done, turn 
the cake on a sieve, and when cold, cover 
it with chocolate icing. When the icing is 
cold, remove a slice from the top of the cake 
and take out the entire inside, leaving a wall 
three-quarters of an inch in thickness at the 
bottom and sides. When ready to serve, 
fill this space with chocolate charlotte, re- 
place the slice on the top, dish on a large 
lace paper mat, and send to the table. 

This may be varied by using angels' 
food or sunshine cake, filled with plain char- 
lotte russe, using plain vanilla icing, which 
may be thickly dusted with chopped almonds 
or pistachio nuts. An angels' food filled 
with charlotte russe, iced, and garnished 
with chopped pistachio nuts, the base gar- 
nished with preserved green English wal- 
nuts, is one of the most sightly and attract- 
ive of all desserts. 



DESSERTS 8 1 

Small Cheese Cakes 

2 quarts of milk 

3 eggs 

i saltspoonful of nutmeg 

Yi cupful of sugar 

2 junket tablets 

i cupful of cream 

I cupful of milk 

6 stale macaroons 

i teaspoonful of vanilla 

Heat the milk until lukewarm ; add two 
junket tablets dissolved in two tablespoon- 
fuls of water; let it stand in a warm place 
until "set," then stir with a fork and strain. 
Put the curd into a bowl, add the nutmeg, 
the vanilla and the macaroons, grated and 
sifted. Beat the eggs without separating 
until light; add the sugar, beat again, then 
the cream. Add the curd gradually. Fill 
into small custard cups, stand in a pan of 
boiling water, and bake in a moderate oven 
about twenty minutes. Serve cold in the 
cups. 

To make Orange or Lemon Cheese, 
omit the vanilla and add the grated yellow 
rind of half an orange or lemon, and a table- 
spoonful of the juice. 



82 MRS. RORER'S DAINTIES 

Almond Cheese Cake Custard 

% pound of almonds or two ounces 

almond paste 
2 /z cupful of sugar 

2 ounces butter 

4 eggs 

i pint of milk 

i teaspoonful of grated lemon rind 

2 quarts of milk 

2 junket tablets 

Warm the milk, add the junket tablets 
dissolved; when thick, stir with a fork, and 
strain. Beat the eggs without separating 
until light, add the almonds, that have been 
blanched and pounded, or the almond paste. 
When smooth, add the sugar, butter, curd, 
lemon rind and the pint of milk. Turn the 
mixture into china custard cups, stand them 
in a pan of water, bake until they are "set" 
in the center; serve cold in the cups. The 
tops of these may be covered with grated 
macaroons or finely chopped browned al- 
monds. 

Pistachio Cheese Custards are made 
in the same way, substituting pistachio nuts 
for the almonds, 



DESSERTS 83 

Orange Butter 

Y-2 pound of butter 

2 oranges 
y 2 pound of powdered sugar 

6 yolks of eggs 

Beat the butter to a cream; add the 
sugar, and beat again; then add the yolks, 
that have been beaten very light; add the 
grated rind of the oranges. Put the mixture 
in a double boiler, and stir constantly until 
it begins to thicken. Take from the fire and 
add the juice of the oranges; turn out to 
cool. This may be used for sweet sand- 
wiches or as a filling for cream cakes or 
patty pan shells. Lemons may be substi- 
tuted for oranges, 

Steeple Cream 

y A box of gelatin 
Yz cupful of sugar 

1 teaspoonful of vanilla 
\y 2 pints of cream 

1 tablespoonful of caramel 

4 tablespoonfuls of maraschino 

Cover the gelatin with a half cup of 
water and soak for half an hour. Whip a 



84 MRS. rorer's dainties 

pint of cream to a stiff froth, put it into a 
bowl, and stand the bowl in a basin of 
cracked ice; add the sugar and the season- 
ings. Add to the gelatin a half cup of milk, 
stand it over hot water until dissolved ; strain 
it into the cream, and begin at once to stir, 
and stir carefully until the ingredients are 
well mixed. As soon as it begins to stiffen, 
put it quickly into champagne glasses or tum- 
blers, and stand aside to cool. Whip the half 
pint of extra cream until it is quite stiff ; put 
it in the ice chest until wanted. At serving 
time put this cream into a pastry bag at the 
bottom of which you have a star tube ; force 
it on top of the tumblers, put here and there 
a candied cherry or strawberry, and send at 
once to the table. 

Steeple cream may be flavored with choc- 
olate or coffee. Instead of adding a half 
pint of milk, add a half pint of strong coffee 
or a half pint of strong chocolate. Omit 
then the fruit, and dust the top with grated 
macaroons or chopped nuts. 



DESSERTS 85 

Barley Cream 

2 ounces of "pearl" barley 

3 yolks of eggs 
1 pint of cream 
1 orange 

2 A cupful of sugar 

Wash the "pearl" barley, cover it with a 
pint of water, and let it simmer gently until 
the water is reduced one-half; this should 
be quite thick and starchy. Strain and add 
to this the sugar and the grated yellow rind 
and juice of the orange. Beat the eggs, add 
them to the barley mixture, and stir over the 
fire until it thickens — about two or three 
minutes; take from the fire, and when per- 
fectly cold, fold in the cream whipped to a 
stiff froth. Put at once in a serving dish 
or serving glasses, and stand aside to cool. 

Thick rice water may be used in the same 
way. In this case, press the rice through 
and use it with the water. Or use farina in 
the same manner. 



86 MRS. rorer's dainties 

Gelatin Flummery 

Vz box of gelatin 
y 2 pint of cream 
y 2 cupful of sugar 
Yi pint of cold water 
4 tablespoonfuls of sherry or orange juice 
Y$ pound of almonds 

Cover the gelatin with water, and let 
soak a half hour; then add the sugar and 
stand it over hot water to dissolve; take 
from the fire, add the wine or orange juice, 
and when cool, stir in the cream. Strain 
into small cups and stand aside until cold. 
When ready to serve, cover the tops thickly 
with chopped nuts, on top of which heap a 
well-made meringue or plain whipped 
cream. 

Oatmeal Flummery 

I pint of breakfast porridge 

i teaspoonful of vanilla 

% box of gelatin 

y 2 pint of cream 

l / 2 cupful of sugar 

Cover the gelatin with a cupful of cold 
milk, and let soak a half hour; then add 
the oatmeal and stir constantly over the fire 
until the gelatin is dissolved. Add the sugar 



DESSERTS 87 

and the vanilla, and press through a sieve. 
Fold in the cream, whipped to a stiff froth, 
turn at once into a serving dish, and stand 
aside to cool. 

Cider Cream 

y 2 box of gelatin 

Yz cupful of maple sugar 

Yi. teaspoonful of vanilla 

1 pint of cider 

1 teaspoonful of caramel 

1 pint of cream 

Cover the gelatin with a half cup of cold 
water, and let stand a half hour; add the 
sugar, caramel and cider; stir until it 
reaches the boiling point, and strain. When 
cold and just beginning to thicken, add the 
vanilla and stir in the cream, that has been 
whipped to a stiff froth; turn at once into 
the serving dish and stand away until cold. 
Serve with maple sauce. 

Maple Sauce 

Put one cupful of maple sugar, two table- 
spoonfuls of butter and a half cup of milk 
over the fire; boil until it spins a thread. 
Serve hot. This sauce may also be used for 
ice cream. 



88 MRS. rorer's dainties 

Hedgehog 

FOR THE JELLY 

I box of gelatin 
y 2 cupful of cold water 
3 lemons 

I quart of boiling water 
i l / 2 cupfuls of sugar 

Cover the gelatin with cold water, and 
soak a half hour ; then add the boiling water, 
the sugar and the grated rind and juice of 
the lemons; stir, and when cold, strain. If 
it is clouded, add the white of an egg, boil 
and strain through two thicknesses of cheese 
cloth; let this stand to slightly cool while 
you make the hedgehog. 

FOR THE HEDGEHOG 

% pound of butter 
54 pound of almonds 
y 2 box of gelatin 

6 yolks of eggs 

2 whites of eggs 

i pint of cream 
2 /z cupful of sugar 

Cover the gelatin with a half cup of cold 
water, and let soak for a half hour. Blanch 
and split the almonds lengthwise into four 
pieces; then dry, slightly browning. Beat 



DESSERTS 89 

the sugar and yolks of eggs together; add 
the butter, beat again, add the cream and stir 
over the fire until the mixture begins to 
thicken; then add the gelatin; take at once 
from the fire, strain, turn into an oblong 
vegetable dish or a regular hedgehog mold. 
Stand aside until cold. Keep the first gela- 
tin where it will not solidify. When the 
hedgehog has become perfectly solid and 
cold, turn it on to the serving dish and pour 
around the cold, not stiff, gelatin. Stick the 
cut almonds all over the back of the hedge- 
hog to represent the quills. When icy cold, 
beat the whites of the eggs until stiff, add 
two tablespoonfuls of sugar, and beat until 
dry and light ; put this mixture into a pastry 
bag and garnish the base of the hedgehog 
and send to the table, 

Banana Pudding 

6 bananas 
4 eggs 

Yz pint of milk 
2^/2 cupfuls of flour 

2 teaspoonfuls of baking powder 

Press the bananas through a colander, 
add the milk, the flour and baking powder 



90 MRS. RORER S DAINTIES 

sifted, and the yolks of the eggs ; beat thor- 
oughly; then fold in the well-beaten whites 
and bake in a layer cake tin. Serve warm 
with hard sauce. 



Railroad Pudding 

i egg 

I tablespoonful of butter, melted 

I teaspoonful of vanilla 

i teaspoonful of baking powder 
Yz cupful of sugar 
Y-2. cupful of milk 
i l / 2 cupfuls of flour 

Put all the ingredients in a bowl and beat 
with an egg beater for five minutes ; turn at 
once into a baking pan, and bake in a mod- 
erately quick oven twenty minutes. Serve 
hot with liquid pudding sauce. 



French Bread Pudding 

4 eggs 

y 2 cupful of sugar 
I quart of milk 

Stale bread and butter 

Beat the yolks of the eggs and sugar 
until very light; add the milk and a tea- 



DESSERTS 91 

spoonful of vanilla. Turn the mixture in 
a baking dish, cover the top with buttered 
bread, buttered side up. Bake in a moder- 
ate oven until the custard is "set." Beat the 
whites of the eggs until moderately stiff; 
add four tablespoonfuls of powdered sugar, 
and beat until light and stiff; heap over the 
top of the pudding, dust thickly with pow- 
dered sugar, and brown lightly in a moder- 
ate oven. Serve cold. 



Macaroon Custard 

4 eggs 

Yz cupful of powdered sugar 
1 pint of milk 

1 teaspoonful of almond extract 
1 dozen macaroons 

Beat the yolks of the eggs and sugar 
until light; add the milk and the almond 
extract. Turn the mixture in a baking pan 
and bake until "set." Take from the fire, 
cover the top with the macaroons, grated. 
Beat the whites of the eggs to a stiff froth, 
add four tablespoonfuls of powdered sugar, 
and beat until dry and glossy. Heap these 
over the top of the macaroons, dust with 



92 MRS. RORER S DAINTIES 

powdered sugar, and bake in a moderate 
oven until crisp on top. Serve cold. 

Any form of stale cake may be used in 
the place of the macaroons. 



Cider Jelly with Whipped Cream 

I quart of cider 
Yz cupful of cold water 
i box of gelatin 
Juice of three lemons 
1^2 cupfuls of sugar 

Cover the gelatin with cold water and 
soak for a half hour; then add to it the 
sugar, cider and lemon juice, stir over the 
fire until it reaches the boiling point, and 
stand aside until moderately cool. Beat the 
whites of two eggs slightly, add them to the 
mixture, beat for a moment, put it back over 
the fire, and boil rapidly for five minutes; 
strain through a very thick jelly bag or three 
thicknesses of cheese cloth, turn into a mold, 
and stand it aside until cold. Serve plain or 
with whipped cream. 



DESSERTS 93 

Raspberry Flummery 

1 pint of raspberries 

2 level tablespoonfuls of cornstarch 
i pint of water 

4 tablespoonfuls of sugar 

Add the water and sugar to the raspber- 
ries; moisten the cornstarch, and when the 
raspberries reach the boiling point, add the 
cornstarch. Cook until transparent, and 
turn into a shallow dish. Serve cold with 
milk or cream. 

All fruits may be used in the same way. 
Blackberries are especially nice. 



Rice Flummery 

1 pint of milk 
3 eggs 

2 level tablespoonfuls of rice flour 
y 2 cupful of sugar 

Put the milk in a double boiler, moisten 
the rice flour, add to it the hot milk, and 
cook until it begins to thicken. Beat the 
eggs and sugar until light, stir them into 
the hot mixture, cook for a moment, and 
serve hot in small custard cups. 



94 MRS - RORer's dainties 

Sago Snow 

2 tablespoonfuls of sago 

2 whites of eggs 

I pint of milk 

4 tablespoonfuls of sugar 

i teaspoonful of vanilla 

Add the sago to the milk, and soak for 
one hour; then cook in a double boiler until 
the sago is transparent ; add the sugar, take 
from the fire, and add the vanilla; pour 
while hot into the well-beaten whites; turn 
at once into a glass dish and stand aside 
until cold. 

Rose Tapioca 

4 tablespoonfuls of granulated tapioca 
4 whites of eggs 
i pint of water 
i tumblerful of currant jelly 
Vz cupful of sugar 

Put the tapioca in the water and soak 
for ten minutes ; then cook in a double boiler 
until transparent, add the jelly and sugar; 
stir until the jelly is dissolved, and pour 
while hot into the well-beaten whites of the 
eggs ; turn into a mold, and stand away until 
very cold. Serve with plain or whipped 
cream. 



DESSERTS 95 

Love's Wells 

Beat a quarter cup of butter to a cream ; 
add one cupful of sugar and the yolks of 
two eggs ; beat well. Measure a half pint of 
tepid water. Sift two teaspoonfuls of bak- 
ing powder with two and a half cupfuls of 
pastry flour. Add first half the water, then 
half the flour, beat, add the remaining water 
and flour, and beat for five minutes; then 
stir in carefully the well-beaten whites. 
Bake in a shallow pan sufficiently deep to 
make a cake, when done, four inches thick. 
When done and cold, cut into rounds with 
a patty cutter three inches in diameter. 
With a smaller cutter stamp out the centers 
not quite through to the bottom. Scoop out 
the cake, leaving a sort of patty shell. In 
the bottom of each "well" put a tablespoon- 
ful of jam or preserves, heap whipped cream 
on top, dust with powdered sugar and chop- 
ped nuts and send to the table. 

These may also be filled with fresh 
fruits. 



g6 mrs. rorer's dainties 

Rice Souffle 

4 tablespoonfuls of rice flour 

4 eggs 

I pint of milk 

i teaspoonful of vanilla 

4 tablespoonfuls of sugar 

Moisten the rice flour with the milk, and 
cook in a double boiler until thick and 
smooth; add the sugar and the yolks of the 
eggs, cook a moment, take from the fire, 
add the vanilla and fold in the well-beaten 
whites; turn the mixture in a baking dish, 
dust with powdered sugar, and bake in a 
quick oven eight or ten minutes, or until 
the pudding is swollen to three times its 
original size and is well browned. Serve 
at once, plain or with a liquid pudding 
sauce. 

Fig Mold 

y 2 pound of pulled figs 

i tablespoonful of lemon juice 
y 2 pint of water 

Wash the figs, chop them, add the water 
and lemon juice, and cook slowly for thirty 
minutes. Press them in a mold and stand 
them aside until very cold. To serve, turn 



DESSERTS 97 

from the mold in a serving dish, heap 
around whipped cream, and send to the 
table. They may also be served with plain 
cream. 

Coffee Jelly 

]/ A box gelatin 

y 2 pint of strong coffee 

y 2 pint of milk 

y 2 cupful of sugar 

Put the gelatin in cold milk to soak for 
fifteen minutes ; then add the coffee, boiling 
hot, and the sugar, and stir over the fire 
until the gelatin is dissolved; take from 
the fire and strain into a mold. Serve cold 
with plain cream. 

Coffee jelly is also made from left-over 
breakfast coffee, using it clear without milk. 

French Coffee Custard 

3 e SS s 
y 2 cupful of strong coffee 

y 2 pint of milk 

i teaspoonful of vanilla 

y 2 cupful of sugar 

Put the coffee and milk in a double 
boiler; beat the yolks of the eggs and the 



98 MRS. rorer's dainties 

sugar together; add a little hot coffee and 
milk, then turn it back over the fire and 
stir until it is the thickness of good cream; 
take from the fire, and when cold, pour in 
a glass serving dish. Beat the whites of 
the eggs until fairly light; add three table- 
spoonfuls of sugar and beat until fine and 
dry. Heap them, by tablespoonfuls, on a tin 
pie dish that has been dipped in cold water; 
dust thickly with powdered sugar, and stand 
in the oven until lightly browned. Take 
from the fire, loosen carefully, and slide 
them on top of the custard. Serve cold. 
Cocoa may be used in the place of coffee. 



Apple Gateau 

1 pound of apples 

y 2 lemon's juice and rind 

2 tablespoonfuls of granulated gelatin 
2 ounces of candied cherries 

Yz pint of water 

4 tablespoonfuls of sugar 

Yz pint of cream 

2 ounces pistachio nuts or almonds 

Core the apples, cut them into slices, 
put them in a stewing pan with the water, 
juice and rind of the lemon and the sugar; 



DESSERTS 99 

cover and cook for fifteen minutes. Cover 
the gelatin with four tablespoonfuls of cold 
water, and soak ten minutes; add it to the 
hot apples and press through a sieve; pour 
the mixture into a border mold that has 
been dipped in cold water, and stand aside 
to cool. At serving time, dip the mold 
quickly in hot water, and turn the pudding 
on a round dish. Whip the cream to a stiff 
froth, put it in the center of the mold and 
garnish the top with the cherries and the 
nuts that have been blanched and chopped. 

Apples with French Custard 

1 pound of apples 
y 2 pint of milk 

Yz cupful of sugar 
i tablespoonful of lemon juice 

2 eggs 

12 almonds 

Pare and core the apples, do not slice 
them; stand them in a saucepan, add the 
lemon juice, a tablespoonful of sugar and 
enough water to cover the bottom of the 
saucepan. Cover and steam the apples until 
they are quite tender. Be careful that they 
do not fall to pieces. Beat the eggs and 



IOO MRS. RORER S DAINTIES 

remaining quantity of sugar until light; 
add the milk, and cook over the fire until 
the mixture thickens. Be careful not to 
curdle. Lift the apples to the serving dish, 
pour around the soft custard, and stand aside 
to cool. Blanch and split the almonds into 
quarters; when the mixture is cool, stick 
the almonds into the apples, and send to the 
table. 

Apple Cream 

y 2 pound of apples 
2 tablespoonfuls of sugar 
y 2 pint of cream 

Wash and core the apples, cut them into 
slices, put them in a saucepan with the 
sugar and not more than two tablespoon- 
fuls of water; cover the saucepan and cook 
until the apples are tender, press them 
through a sieve. When cold, fold in the 
cream, whipped to a stifT froth, put the mix- 
ture on a glass dish, dust with powdered 
sugar, and send to the table. 



DESSERTS IOI 

Eve's Pudding 

y 2 cupful of grape juice 

i pint of bread crumbs 
y 2 pound of apples 
y 2 pound of raisins 
Yz pound of suet 
54 nutmeg 

6 ounces of currants 

I teaspoonful of allspice 

I teaspoonful of salt 

I cupful of sugar 

4 eggs 

Mix the dried bread crumbs with the 
pared and chopped apples, add the raisins, 
seeded and chopped, the currants, the nut- 
meg grated, the allspice, salt and sugar, and 
the suet chopped fine. When thoroughly 
mixed, add the eggs, well beaten, and the 
grape juice. Pack this in a greased mold, 
stand the mold in a steamer or kettle of 
water, and boil continuously for two and a 
half to three hours. Serve with liquid or 
hard pudding sauce. 



102 MRS. RORER S DAINTIES 

Apple Folly 

3 baked apples 

2 eggs 

i cupful of sugar 

i teaspoonful of vanilla 

When the apples are cold, scoop out the 
inside; add to them the vanilla. Beat the 
whites of the eggs until light, not dry, and 
then add the sugar, which should be sifted 
powdered sugar, and beat until they are 
stiff and dry, then add the apples and 
turn into a glass dish. Serve with sponge 
cake. 

Peach Cobbler 

i pint of flour 

i level tablespoonful of butter 
2 level teaspoonfuls of baking powder 
2 /z cupful of milk 

Sift the flour and baking powder into a 
bowl, rub in the butter and add the milk. 
Roll out into a thick crust, and with one- 
half of this cover the bottom of a baking 
dish; sprinkle over this two tablespoonfuls 
of sugar. Have ready, peeled and stoned, 
twelve very ripe peaches ; put them on top of 
the crust, squeeze over the juice of a lemon 
and six tablespoonfuls of sugar, and run the 



DESSERTS IO3 

dish in a quick oven; bake a half hour. 
While this is baking, roll the remaining 
dough just to fit the top of the dish, brush 
with milk, and bake it in a baking pan. 
When the cobbler is done, put the "lid" on 
top, and send it to the table with a pitcher 
of cream. 

Apples and strawberries may be substi- 
tuted for peaches, 

Sea Moss Custard 

I level tablespoonful of sea moss farine 

1 quart of milk 

4 eggs 

4 tablespoonfuls of sugar 

1 tablespoonful of vanilla 

Put the milk in a double boiler, add the 
sea moss farine, and heat slowly, stirring 
almost constantly until the farine is dis- 
solved. Beat the eggs and sugar until 
light, add them to the hot milk, cook about 
three minutes, and add the vanilla. Take 
from the fire, and when cool, stir in carefully 
the well-beaten whites of the eggs. Turn 
this into a glass dish and stand away to get 
very cold. Serve plain with cream or with 
fruit juice. 



FROZEN PUDDINGS 



French Cherry Pudding 

I pint of milk 

6 egg yolks 

y 2 pound of sugar 

i teaspoonful of vanilla 

i teaspoonful of caramel 

I pint of cream 

y 2 pint of maraschino cherries 

Put the milk in a double boiler ; beat to- 
gether the yolks of the eggs and the gran- 
ulated sugar; when light, add them to the 
hot milk, and cook slowly in the double 
boiler just a moment until it thickens. Take 
from the fire, and when cold, add the vanilla 
and caramel ; turn the mixture in a freezing 
can, and when frozen, stir in carefully the 
cream, that has been whipped to a stiff 
froth, and the maraschino cherries chopped 
fine. Serve at once, or repack and stand 
aside for not more than a half hour. 



FROZEN PUDDINGS IO5 

Quince Pudding 

3 eggs 

1 cupful of powdered sugar 
Yi pint of quince marmalade 
1 pint of cream 
1 pint of milk 

Beat the eggs, without separating, until 
light; add the sugar, and beat again until 
very light. Add to this slowly the milk, that 
has been heated in a double boiler; turn 
the mixture back in the double boiler, and 
cook until a custard is formed. Take from 
the fire, and when cold, freeze. When fro- 
zen, add the quince marmalade and the 
cream, whipped to a stiff froth. Repack and 
stand aside for one hour; serve in glasses. 

Peach Souffle 

12 peaches 
1 pint of cream 
1 cupful of granulated sugar 

y 2 pint of water 

Peel the peaches by plunging them in hot 
water; remove the stones and press the 
peaches through a colander. Add the gran- 
ulated sugar and the water, and when the 
sugar is thoroughly dissolved, turn the mix- 



106 MRS. rorer's dainties 

ture into an ice-cream freezer and turn 
slowly until it begins to freeze. Then fold 
in the cream whipped to a stiff froth. Cover 
the freezer, repack and stand aside for one 
and a half to two hours. At serving time 
plunge the can a moment in hot water, and 
turn the souffle on a round dish. This 
should be frozen quite hard on the outside, 
but should be soft and creamy in the center ; 
or, if one prefers to serve it from the pantry, 
dish it in punch or dessert glasses. 

All Fruit Souffles may be made after 
the same recipe, using the same proportions 
of uncooked fruit and cream, with more or 
less sugar, according to the tartness of the 
fruit. 

Frozen Fig Pudding 

1 tablespoonful of granulated gelatin 
I pint of milk 

3 e gg y° lks 

I pint of cream 
Yi cupful of sugar 
y 2 pound of preserved figs or pulled figs 

I teaspoonful of caramel 

Cover the gelatin with four tablespoon- 
fuls of cold water, and let it soak for a half 



FROZEN PUDDINGS IOJ 

hour. Put the milk in a double boiler. Beat 
the yolks of the eggs until light, and add 
gradually the sugar. Add a little of the hot 
milk, then turn the mixture back in the 
boiler, cook until it thickens, and take from 
the fire. Add the gelatin, strain, and add the 
pulled figs, that have been soaked over night 
and chopped fine, or the preserved figs, 
chopped, and the caramel. Freeze the mix- 
ture when cold. When frozen, remove the 
dasher, stir in the whipped cream, put on 
the lid, fasten the hole, repack and stand 
aside for one or one and a half hours. 



Bombe Glace 

This dessert is made by lining a bombe 
mold with a thick layer of ice cream and 
filling the center with water ice, using flavor- 
ings that are agreeable, and those that blend 
nicely. Vanilla ice cream may be used with 
orange water ice; pistachio ice cream with 
strawberry water ice. A frozen French 
pudding may be filled with strawberry water 
ice. Vanilla ice cream may also be filled 
with cafe or chocolate parfait. 



108 mrs. rorer's dainties 

After the mold is lined and filled, put on 
the cover, repack, and let it stand for at 
least two hours. Bombe glace is usually 
served with a sauce. 



French Pudding 

6 yolks of eggs 

I pint of water 

I cupful of sugar 

i teaspoonful of vanilla 

i pint of cream 

Put the sugar and water over the fire, and 
boil until they form a very light syrup, one 
that scarcely spins a thread; add the yolks, 
well beaten. Beat the mixture over the fire 
for a moment, take from the fire, and beat 
until quite cool. When very cold, add the 
vanilla and freeze; then fold in the cream, 
whipped to a stiff froth. Repack and stand 
aside for at least two hours. Chopped con- 
served fruits may be added at serving time. 
If they are dry and hard, soak in a little 
water, wine or orange juice. 



FROZEN PUDDINGS I09 

Coupe Saint Jacque 

Cut into dice any seasonable fruit ; stand 
it aside on the ice. Boil together six table- 
spoonfuls of sugar and four of water for 
just a minute; when it spins a thread, add 
a teaspoonful of lemon juice and stand aside 
to cool. At serving time mix the cold syrup 
with the cold fruit, fill tall glasses half full, 
cover with a layer of lemon or pineapple 
ice, garnish with a maraschino cherry, and 
serve. 



ICE CREAM SAUCES 

Chocolate Sauce 

Put four ounces of chocolate, with a cup- 
ful of sugar and a half cup of milk, over the 
fire in a saucepan; stir and boil until it 
forms a very thick syrup when dropped in 
cold water; take from the fire, add a tea- 
spoonful of vanilla, and pour at once in a 
hot pitcher; serve hot with ice cream. 

Dish the ice cream, put over it one or 
two tablespoonfuls of chocolate sauce, which 
will harden quickly, forming a sort of choc- 
olate icing. 

Maple Sauce 

Make according to preceding recipe, using 
one and a half cupfuls of maple sugar and 
only two ounces of chocolate. 

Hot Claret Sauce 

Moisten a tablespoonful of arrowroot with 
a half cup of cold water ; then add a half pint 
of boiling water and a half cup of sugar; 



ICE CREAM SAUCES Hi 

stir until boiling, and then boil slowly for 
ten minutes; take from the fire, add a half 
pint of claret and the juice of half a lemon. 



Cold Claret Sauce 

Add a half pint of rock candy syrup to 
a half pint of claret. 



French Pudding Sauce 

Put a pint of milk in a double boiler ; beat 
together the yolks of three eggs and a half 
cup of sugar until light; add a little of 
the milk, turn the mixture back into the 
double boiler, and cook until it begins to 
thicken. Take from the fire, and add a 
tablespoonful of gelatin that has been soak- 
ing fifteen minutes in a quarter cup of 
water; beat the whites of the eggs to a stiff 
froth, gradually add the hot custard, beating 
all the while. Stand aside to cool, and when 
very cold, add a teaspoonful of vanilla and, 
if you use it, four tablespoonfuls of sherry 
and two of brandy. This sauce must be the 
thickness of rich cream. 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



ADDITIONAL RECIPES 



INDEX 



Almond Cheese Cake Custard, 82 

Cookies, 28 
Squares, 36 
Anchovy Canapes, 5 
Anise Drops, 30 
Appetizers, 5 
Apple Cobbler, 103 

Cocktails, 11 

Compote, 70 

Cream, 100 

Folly, 102 

Gateau, 98 

Juice, 27 
Apples with French Custard, 99 
Apricots, Puree of, 76 
Artichokes, Jerusalem, Cocktails, 9 
Asparagus Cocktails, 9 



Baltimore, Lady, Cake, 39 

Cream Cake, 41 
Banana Pudding, 89 
Banbury Tarts, 54 
Barley Cream, 85 
Biscuits, Venetian, with Whipped 

Cream, 79 
Bombe Glace, 107 
Bread Pudding, French, 90 
Butter, Orange, 83 



Cake, Chocolate Crumb, 47 
Cocoanut Spoon, 48 
Colonial Tea, 42 
Crumb, 47 

Custard, Almond Cheese, * 
French Mocha, 35 
Gold, 43 
Lady Baltimore, 39 

Cream, 41 
Mahogany, 37 
Old Fashioned Pint, 44 
Rissoles, 75 
Sour Cream, 44 
Silver, 43 
Velvet, 38 



Cakes, 28 

Cream, Nut, 32 
Drop, Nut, 39 
Little Plum, 49 
Short, 52 
Small Cheese, 81 
Swiss Tea, 51 
Yankee Nut, 53 
Canapes, Anchovy, 5 
Caviar, 6 
Fish, 7 
Oyster, 6 
Sardine, 5 
Tongue, 6 
Candies, Dainties to Take the Place 
of, 65 
Simple, 55 
Candy, Hickory Nut, 56 

Mexican, 63 
Caramel Custard, 74 
Cauliflower Cocktails, 9 
Caviar Canapes, 6 
Charlotte, East Indian, 78 
Cheese Cake Custard, Almond, 82 

Cakes, Small, 81 
Cherries, Creamed, 57 

and Pears, Compote of, 69 
in Jelly, 67 

on the Stalks, To Glace, 57 
Cherry Compote, 70 

Pudding, French, 104 
Chocolate, Cold, 24 

Crackers, 66 
Crumb Cake, 48 
Icing, 38 
Macaroons, 28 
Sauce, 110 
Wafers, 31 
Cider Cream, 87 

Jelly with Whipped Cream, 92 
Claret Sauce, Cold, 111 
Hot, 110 
Cobbler, Apple, 103 
Peach, 103 
Strawberry, 103 



T24 



MRS. RORER S DAINTIES 



Cocktails, Apple, 11 

Asparagus, 9 
Cauliflower, 9 
East Indian, 11 
Fruit, 10 

Jerusalem Artichokes, 9 
Orange and Rose, 10 
String Beans, 9 
Tomato, 8 
Vegetable, 8 
Violet, 10 
Cocoanut Spoon Cake, 48 
Coffee, Cold, 24 

Custard, French, 97 
Jelly, 97 
Cold Chocolate, 24 

Claret Sauce, 111 
Coffee, 24 
Colonial Tea Cake, 42 
Combination Squash, 19 
Compote, Apple, 70 
Cherry, 70 
Currant, 71 

of Pears and Cherries, 69 
Pineapple, 68 

and Rice, 71 
Peach, 70, 72 
Raisin, 72 
Compotes, Rice, 71 
Conserves, Rose, 62 
Cookies, Almond, 28 
Fruit, 29 
Ginger, 46 
Coupe Saint Jacque, 109 
Crackers, Chocolate, 66 

Fruit, 34 
Cranberry Punch, 13 
Cream, Apple, 100 
Barley, 85 
Cake, Lady Baltimore, 41 

Sour, 44 
Cakes, Nut, 32 
Cider, 87 
Steeple, 83 
Creamed Cherries, 57 
Oranges, 59 
Strawberries, 59 
White Grapes, 59 
Creams, Maple, 55 
Crisps, Popcorn, 56 
Crumb Cake, 47 

Chocolate, 48 
Currant Jelly Punch, 13 



Custard, Almond Cheese Cake, 82 
Caramel, 74 
French, Apples with, 99 

Coffee, 97 
Macaroon, 91 
Sea Moss, 103 



Dainties to Take the Place of 

Candies, 65 
Dates, Stuffed, 60 
Desserts, 67 
Dew Drops, 33 
Divinity Fudge, 62 
Drop Cakes, Nut, 39 
Drops, Anise, 30 
Dew, 33 



East Indian Charlotte, 78 

Cocktails, 11 
Egg Fizz, 24 
English Mead, 26 
Eve's Pudding, 101 



Fig Mold, 96 

Pudding, Frozen, 106 
Figs, Stuffed, 60 
Filling, 32, 40, 41 
Fish Canapes, 7 
Fizz, Egg, 24 
Flummery, Gelatin, 86 
Oatmeal, 86 
Raspberry, 93 
Rice, 93 
Folly, Apple, 102 
Frappe Mint, 25 

Strawberry, 16 
French Bread Pudding, 90 

Cherry Pudding, 104 
Coffee Custard, 97 
Custard, Apples with, 
Mocha Cake, 35 
Pudding, 108 

Sauce, 111 
Frozen Fig Pudding, 106 

Puddings, 104 
Fruit Cocktails, 10 
Cookies, 29 
Crackers, 34 
Marguerites, 65 
Sandwiches, 66 
Fudge, Divinity, 62 



INDEX 



12 



Gateau, Apple, 98 
Gelatin Flummery, 86 
Ginger Cookies, 46 

Jamaica, Punch, 17 

Nuts, 45 

Punch, 14 
Glace, Bombe, 97 
Gold Cake, 43 
Grape Punch, 14 
Squash, 18 
Grapes, Creamed White, 59 



Half and Half, 24 

Hedgehog, 88 

Hermits, 50 

Hickory Nut Candy, 56 

Horse Neck, 22 

Hot Claret Sauce, 110 

Hulnah, Pineapple, 77 



Ice Cream Sauces, 110 

Icing, Chocolate, 37 



Jamaica Ginger Punch, 17 

Jelly, Cherries in, 67 

Cider, with Whipped Cream, 92 

Coffee, 97 

Currant, Punch, 13 
Jerusalem Artichokes Cocktails, 9 
Juice, Apple, 27 



Kisses, Pecan, 49 



Lady Baltimore Cake, 39 

Cream Cake, 
Lemon Squash, 18 
Syrup, 21 
Little Plum Cakes, 49 
Short Cakes, 52 
Love's Wells, 95 



Macaroon Custard, 91 

Macaroons, Chocolate, 28 
Mahogany Cake, 37 
Maple Creams, 55 
Panocha, 55 
Sauce, 87, 110 



41 



Marguerites, Fruit, 65 
Nut, 65 
Marmalade, White, 67 
Marshmallow Tutti Frutti, 35 
Mead, English, 26 
Medley, William's, 23 
Mexican Candy, 63 
Mint Frappe, 25 

Phosphate, 23 

Punch, 14 
Mocha Cake, French, 35 

Tart, 34 
Mold, Fig, 96 



Nut Cakes, Yankee, 53 
Candy, Hickory, 56 
Cream Cakes, 32 
Drop Cakes, 39 
Marguerites, 65 

Nuts, Ginger, 45 



Oatmeal Flummery, 86 

Old Fashioned Pint Cake, 44 
Orange and Rose Cocktails, 10 

Butter, 83 

Punch, 16 
Oranges, Creamed, 59 
Oyster Canapes, 6 



Panocha, Maple, 55 
Peach Cobbler, 102 
Compote, 72 
Souffle, 105 
Pears and Cherries, Compote of, 69 
Pecan Kisses, 49 
Phosphate, Mint, 23 
Pineapple and Rice, Compote of, 71 
Compote of, 68 
Hulnah, 77 
Pint Cake, Old Fashioned, 44 
Plum Cakes, Little, 49 
Pop, 26 

Popcorn Crisps, 56 
Portugals, 52 
Prunes, Stuffed, 61 
Pudding, Banana, 89 
Eve's, 101 
French, 108 

Bread, 90 
Cherry, 104 



126 



MRS. RORER S DAINTIES 



Pudding, Frozen Fig, 106 
Quince, 105 
Railroad, 90 
Sauce, French, 111 
Puddings, Frozen, 104 
Punch, Cranberry, 13 

Currant Jelly, 13 

Ginger, 14 

Grape, 14 

Jamaica Ginger, 17 

Mint, 14 

Orange, 16 

Tea, 20 

Watermelon, 15 
Punches, 13 
Puree of Apricots, 76 



Quince Pudding, 105 



Raglets, 76 

Railroad Pudding, 90 
Raisin Compote, 72 
Raspberry Flummery, 93 

Tarts, 46 
Rice a lTmperatrice, 73 

and Pineapple, Compote of, 71 

Compotes, 71 

Flummery, 93 

Souffle, 96 
Rissoles, Cake, 75 
Rose and Orange Cocktails, 10 
Conserves, 62 

Tapioca, 94 
Roses, Syrup of, 61 



Sago Snow, 94 

Sandwiches, Fruit, 66 
Sardine Canapes, 5 
Sauce, Chocolate, 110 

Cold Claret, 111 
French Pudding, 111 
Hot Claret, 110 
Maple, 87, 110 
Sauces, Ice Cream, 110 
Sea Moss Custard, 103 
Short Cakes, Little, 52 
Silver Cake, 43 
Simple Candies, 55 
Small Cheese Cakes, 81 
Snow, Sago, 94 



Souffle, Peach, 105 

Rice, 96 
Sour Cream Cake, 44 
Spoon Cake, Cocoanut, 48 
Squares, Almond, 36 
Squash Combination, 19 

Grape, 18 

Lemon, 18 
Steeple Cream, 83 
Strawberries, Creamed, 59 
Strawberry Cobbler, 103 
Frappe, 16 
Syrup, 22 
String Beans Cocktails, 9 
Stuffed Dates, 60 

Figs, 60 

Prunes, 61 
Swiss Tea Cakes, 51 
Syrup, Lemon, 21 

Roses, 61 

Strawberry, 22 

Violets, 62 



Tapioca, Rose, 94 
Tart, Mocha, 34 
Tarts, Banbury, 54 

Raspberry, 46 
Tea Cake, Colonial, 42 

Cakes, Swiss, 51 

Punch, 20 
To Glace Cherries on the Stalks, 57 
Tomato Cocktails, 8 
Tongue Canapes, 6 
Tutti Frutti Marshmallow, 35 



Vegetable Cocktails, 8 

Velvet Cake, 38 

Venetian Biscuits with Whipped 

Cream, 79 
Violet Cocktails, 10 
Violets, Syrup of, 62 



Wafers, Chocolate, 31 
Watermelon Punch, 15 
Wells, Love's, 95 
White Grapes, Creamed, 59 

Marmalade, 67 
William's Medley, 23 



Yankee Nut Cakes, 53 



SOME OTHER BOOKS 
Published by 

Arnold and Company 



Mrs. Rorer's 
NEW Cook Book 

A big book of 731 pages, abundantly illustrated. Its 
bigness is no criterion of its goodness. The fact that 
it is the best work of the best years of Mrs. Rorer's 
life; that it is a complete new book telling of the things 
one needs to know about cooking, living, health, and 
the easiest and best way of housekeeping — these are 
what make for goodness, and place this book far in 
advance of any other of a like nature. 

The New Cook Book covers all departments of 
cookery. A masterly exposition of each subject is 
given, followed by recipes for the proper preparation, 
cooking and serving of the various kinds of foods. 
There are over 1500 recipes in the book. 

The illustrations are an important feature. One 
set of pictures shows the proper dressing of the table 
during a course dinner. Then there is a complete set 
showing the method of carving meats, poultry, game, 
etc.; and many others illustrating special features of 
the book. 

Large 12mo, 731 pages, profusely and beautifully 

illustrated ; bound in cloth, $2.00 net ; 

by mail, $2.20 



Mrs. Rorer's 

Philadelphia Cook Book 

This is the standard book of Mrs. Rorer's that has 
been before the public for a number of years. It has 
no connection with Mrs. Rorer's New Cook Book. 
Each book is independent of the other, and the posses- 
sion of one forms no reason for doing without the 
other. 

The Philadelphia Cook Book is full of good things, 
and, like all of Mrs. Rorer's works, is eminently prac- 
tical. It is a standard of excellence, in that it is 
full of the brightest things in cookery; the recipes 
are absolutely reliable, and the general instructions 
to housekeepers of the most helpful and necessary 
character. 

Nearly all cook books assume some knowledge and 
experience on the part of those who use them, but Mrs. 
Rorer makes her explanations so clear, and gives such 
definite directions, as to quantities, that the beginner 
has no difficulty in successfully accomplishing all the 
book calls for. Then there are frequent hints as to 
the proper use of left-overs, how to market, and, in 
many ways, information is given that is alike useful to 
the experienced cook as to the tyro in matters culinary. 

The book is full of choice recipes, every one of 
which has been successfully tested by Mrs. Rorer and 
found to come out right. This alone is of incalculable 
benefit and ought to commend the book to the favorable 
consideration of every housekeeper. 

The use of this book in the home means better 
health, better living, economy in the use of food, and 
a consequent saving in dollars and cents. 

12mo, nearly 600 pages, with portrait of author; 
bound in cloth, $1.00 net; by mail, $1.15 



Mrs. Borer's 

Vegetable Cookery and Meat 

Substitutes 

This book has a twofold object: 

i. To show the value of vegetables in their relation to 
diet and health, how to prepare, cook and serve 
them, what to eat under certain conditions of health, 
and thus have them perform their proper work. 

2. To give to the prudent housewife a knowledge of 
combinations of foods in the shape of toothsome 
recipes to take the place of meat, or as we call 
them — Meat Substitutes. 

It goes without saying that we all know too little 
about the value of vegetables as food. We eat them 
because they are palatable, not realizing their immense 
importance as body builders. Here they are classified, 
and thus made to give us a right idea of their use. 

Then as to Meat Substitutes. It is not necessary 
to be a vegetarian to desire a change from a meat diet. 
There are health reasons often demanding abstention 
from meats ; or economy may be an impelling motive ; 
or a desire for change and variety in the daily bill of 
fare may be warrant enough. However we look at it 
here is the wonder book to point the way to better and 
healthier living. 

There is an abundance of the choicest and most 
palatable recipes, and they are given in such a manner, 
that if the directions are followed, the results are sure. 
You cannot make mistakes. 

12mo, cloth, $1.50 net; by mail, $1.65 



Mrs. Rorer's 
Every Day Menu Book 

In the course of her teaching and editorial work, 
there have come to Mrs. Rorer frequent requests for 
a book that will provide a daily bill of fare, one that 
will be at once rational, its directions easy of accom- 
plishment, and give an excellent variety. Hence this 
Menu Book. 

It contains a menu for every meal in the year, 
systematically arranged by months and days ; menus for 
special occasions, such as holidays, weddings, luncheons, 
teas, etc.; illustrations of decorated tables for various 
social events, with appropriate menus; menus arranged 
for the seasons both as to food and decorations; a 
department of menus without meats. A fine volume 
that ought to commend itself to every housekeeper. 

12mo, 300 pages, handsomely illustrated; bound in 
cloth $1.50 net; by mail, $1.65 

Mrs. Rorer's 
Cakes, Icings and Fillings 

Every one is interested" in the cake problem. There 
is possibly no item in the home bill of fare on which 
a woman prides herself as the ability to make a good 
cake. But how to add variety to the goodness ? Here's 
the book to help. Contains a large number of enticing 
and valuable recipes for cakes of all sorts and condi- 
tions. Some need filling, some need icing — well, here 
you have all the necessary information. Best of all, 
there is no fear as to results. Follow the directions 
and your cake is bound to come out right. 

12mo, cloth, 50 cents net ; by mail, 55 cents 



Mrs. Rorer's 
Canning and Preserving 

The only book on the subject worth the name. In 
it Mrs. Rorer discusses at length the canning and pre- 
serving of fruits and vegetables, with the kindred 
subjects of marmalades, butters, fruit jellies and syrups, 
drying and pickling. The recipes are clearly and simply 
given. In the new edition now presented, the author 
has brought the book up to date, and has included 
many new, rare and original recipes that have been 
accumulating since the book was first introduced. It 
has always been a favorite book with the public, and 
now it will be doubly welcome. 

New Edition: revised and rewritten, with 
the addition of much new matter 

12mo, cloth, 75 cents net; by mail, 80 cents 



Mrs. Rorer's 
My Best 250 Recipes 

It would be strange indeed if, out of the multitude 
of recipes Mrs. Rorer has invented and used during 
her long career as a teacher, writer and lecturer, she 
did not have some that appealed to her more strongly 
than others. She has gathered these together, classi- 
fying them under their different heads. There are Best 
20 Soups ; Best 20 Fish Recipes ; Best 20 Meats ; Best 
20 Salads ; Best 20 Desserts ; Best 20 Sauces, Vegeta- 
bles, Fruit Preserves, Luncheon Dishes, Ices, Summer 
Recipes, Left Overs, Game and Poultry, Breads and 
Biscuits, etc. 

12mo, cloth, 75 cents net; by mail, 80 cents 



Mrs. Rover's New Salads 

For Dinners, Luncheons, Suppers and Receptions. 
With a group of Odd Salads and some Ceylon Salads. 

A salad made from a succulent green vegetable and 
French dressing, should be seen on the dinner table 
in every well-regulated household three hundred and 
sixty-five times a year. These green vegetables contain 
the salts necessary to the well being of our blood; the 
oil is an easily-digested form of fatty matter ; the lemon 
juice gives us sufficient acid; therefore simple salads 
are exceedingly wholesome. 

During the summer, the dinner salad may be com- 
posed of any well-cooked green vegetable, served with 
a French dressing; string beans, cauliflower, a mixture 
of peas, turnips, carrots and new beets, boiled radishes, 
cucumbers, tomatoes, uncooked cabbage, and cooked 
spinach. In the winter serve celery, lettuce, endive and 
chicory. 

New Edition : revised and rewritten, with 
the addition of much new matter 

12mo, cloth, 75 cents net; by mail, 80 cents 



Mrs. Rorer's Dainties 

Possibly no part of the daily bill of fare so taxes 
the ingenuity of the housewife as the dessert, that final 
touch to the meal that lingers in the palate like a bene- 
diction. We tire of constant repetitions of familiar 
things. We want variety. Why not have it when 
there are so many ways and means of gratifying our 
tastes. Mrs. Rorer has given here a number of choice 
things covering quite a range of possibilities. 

New Edition : revised and rewritten, with 
the addition of much new matter 

12mo, cloth, 75 cents net; by mail, 80 cents 



Mrs. Rorer's 
Many Ways for Cooking Eggs 

Did you ever reflect what an important part eggs 
play in our domestic economy ? When from any reason 
other things fail, the perplexed housewife knows she 
can do something to tide over her difficulties by the 
use of eggs. But how many know the great possibilities 
that lie in an egg — the very many ways of cooking and 
preparing them for the table? To many, boiled, fried, 
poached and scrambled form the limit of their knowl- 
edge. But get this book and you'll be surprised at the 
feast in store for you. You'll also find recipes for 
delectable Egg Sauces. 

12 mo, cloth, 50 cents net ; by mail, 55 cents 

Mrs. Rorer's 
Made-Over Dishes 

How to transform the left overs into palatable and 
wholesome dishes. With many new and valuable 
recipes. 
We quote from the author's introduction: 

"Economical marketing does not mean the purchase 
of inferior articles at a cheap price, but of a small 
quantity of the best materials found in the market; 
these materials to be wisely and economically used. 
Small quantity and no waste, just enough and not a 
piece too much, is a good rule to remember. In roasts 
and steaks, however, there will be, in spite of careful 
buying, bits left over, that if economically used, may 
be converted into palatable, sightly and wholesome 
dishes for the next day's lunch or supper. 

12mo, cloth, 50 cents net; by mail, 55 cents 



Mrs. Rorer's 
How to Use a Chafing Dish 

Of all the useful and dependable articles of food, 
commend us to the Sandwich. Nothing in the whole 
range of foods presents such a wonderful opportunity 
for variety. The sandwich is the handy thing for 
suppers, teas, social calls, school lunch baskets, picnics — 
but where can you not use it to advantage and enjoy- 
ment? In this book Mrs. Rorer has given a lot of new, 
original recipes, with some very odd ones. She has 
drawn upon her wonderful knowledge and inventive 
faculty and the result is a bewildering array of delect- 
able sandwiches. 

New Edition : revised and rewritten, with 
the addition of much new matter 

12mo, cloth, 50 cents net ; by mail, 55 cents 

Mrs. Rorer s Sandwiches 

It is wonderful the amount of pleasure and satis- 
faction that can be had with a Chafing Dish. Few 
people know how to use one successfully, although the 
art is easily acquired. This book, for instance, gives 
the proper directions for making hosts of good things, 
and if they are followed implicitly, the most inexperi- 
enced person can be sure of results. It is a handy 
thing in an emergency, and it forms a delightful adjunct 
to a supper or dinner. Guests are always interested in 
watching the evolution of some delectable dish, and 
the head of the table has a chance to show his or 
her skill. 

New Edition : revised and rewritten, with 
the addition of much new matter 

12mo, cloth, 50 cents net ; by mail, 55 cents 



Mrs. Rorer's 
Hot Weather Dishes 

Its name tells the whole story. It is the only book 
of the kind published. Hot weather seems to suspend 
the inventive faculty of even the best housekeepers, 
and at a season when the appetite needs every help 
and encouragement, this book will be found of the 
greatest use. 

12mo, cloth, 50 cents net ; by mail, 55 cents 

Mrs. Rorer's 

Home Candy Making 

A veritable book of sweets, full of choice recipes, 
with complete instructions for making the many deli- 
cacies that delight both young and old. It is the result 
of careful practice in teaching beginners how to make 
attractive and wholesome varieties of home-made 
candies. The excellence of the recipes consists in their 
simplicity and faithfulness to details. 

12mo, cloth, 50 cents net; by mail, 55 cents 

Mrs. Rorer's 
Bread and Bread-Making 

The object of this book is two-fold. First, to give 
in a concise and easily-managed form a set of recipes 
used in every household every day. Secondly, to point 
out the reasons why failures so often occur, even with 
perfect recipes, and how to guard against them. 

12mo, cloth, 50 cents net ; by mail, 55 cents 



Mrs, Rover's Quick Soups 
New Ways for Oysters 

These two books were written in response to 
requests for information on the subjects. Designed to 
meet the special wants of a numerous class of house- 
keepers who are given to entertaining, and are so often 
at loss to know what and how to prepare for their 
guests. The housekeeper will find them very handy 

24mo, cloth, 25 cents net ; by mail, 30 cents 

Household Accounts 

A simple method of recording the daily expenses 
of the family. The book contains ruled pages, syste- 
matically and simply divided into spaces in which are 
kept the purchases for each day of milk, butter, eggs, 
meat, groceries, vegetables, etc. The daily expenses 
total up for the months, and the months for the year. 
There are other forms for recording expenses of help, 
light, heat and general household expenditures in table 
and bed linens, china and kitchen utensils, etc. 

Manilla boards, 25 cents net ; by mail 30 cents 

Cakes, Cake Decorations 
and Desserts 

By Charles H. King. The author tells his meth- 
ods in his own practical way, and gives abundant 
recipes. The book is illustrated by engravings of 
numerous decorated pieces, and has a silhouette chart 

12mo, cloth, $1.00 net ; by mail, $1.15 



APR 17 1912 



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